1 tablespoon extra-virgin olive oil
4 slices thick-cut bacon
3 shallots, thinly sliced
2 cloves garlic, chopped
3 tablespoons sherry vinegar (or raspberry vinegar)
2 pounds triple washed spinach, stems removed
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
4 hard-boiled eggs, quartered lengthwise
Parmigiano-Reggiano, for topping
Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown. Remove bacon and place on paper towel. When cool, crumble for later use. Drain excess bacon grease, leaving about two tablespoons plus any crispy bacon bits in the pan. Add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar. Turn spinach in the pan and wilt down a bit. Don’t fully cook the spinach, just give it a few turns with tongs.
Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved crumbled bacon. Top with Duke’s creamy raspberry dressing.
— Adapted from www.foodnetwork.com
DUKE’S CREAMY RASPBERRY DRESSING
8 ounces plain yogurt
¼ cup Duke’s Raspberry Vinegar
2-4 tablespoons Duke’s Raspberry Ranch Jam
Whisk together the ingredients for a dressing that lasts at least one month in the refrigerator.
— Courtesy Madelyn Hastings