Nitrate & Nitrite Free Spinach Salad with Crispy Pork Belly and Warm Olive Oil Vinaigrette
Total time40 min
Prep time15 min
Cook time25 min
4.6(10)
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Learn more →Ingredients
4 servings
For the salad
- 10 oz fresh baby spinach
- 8 oz fresh pork belly, skin removed, cut into ½-inch lardons
- 8 oz cremini mushrooms, thinly sliced
- ½ small red onion, very thinly sliced
- 4 large eggs
For the vinaigrette
- ¼ cup extra-virgin olive oil
- 3 tbsp apple cider vinegar
- 1 tbsp raw honey
- 1 tsp dijon mustard
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Place the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then remove from heat, cover, and let sit for 10 minutes. Transfer to a bowl of ice water to cool for 5 minutes, then peel and quarter.
- 2
Place the spinach and red onion in a large salad bowl and set aside.
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