Spinach Salad with Curry Vinaigrette Recipe

Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.

In a small dry skillet toast curry powder over medium heat stirring often until fragrant about 30 seconds. Remove from heat.

In a medium bowl whisk together the vinegar and mustard. Add oil in a thin stream whisking constantly until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.

In a large bowl toss together the bacon spinach mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.