Sourced from Southern Living Magazine This is a delicious partner for grilled fish. Don’t forget fresh crusty bread to soak up every bit of the warm vinaigrette.
Makes 4 servings
Total time: 18 Minutes
4 thick bacon slices, diced
1/2 medium-size red onion, thinly sliced
1/4 cup red wine vinegar
1 tablespoon lime juice
1 tablespoon honey
1 (9-oz.) package fresh spinach1 mango, peeled and diced
1/3 cup crumbled queso fresco (fresh Mexican cheese)
Salt and pepper to taste
1. Cook bacon in a skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet.
2. Sauté onion in hot drippings 2 to 3 minutes or until soft. Add vinegar, lime juice, and honey; cook 2 minutes, stirring to loosen particles from bottom of skillet.
3. Place spinach in a serving bowl. Add warm vinaigrette, and toss to coat. Top with mango, queso fresco, and bacon; season with salt and pepper to taste. Serve immediately.