Spinach Salad with Honey Dijon Vinaigrette

by May 12, 2023

Local vegetable season is upon us here in Bozeman…rejoice! Amaltheia had bags of their baby spinach available at their farm last Saturday, along with plant starts for your garden, coffee by The Red Coffee Trailer, and gorgeous long-lasting tulips and fresh eggs from Kokoro…every Saturday in May 10-2:00!

It’s worth knowing how to boil eggs. It seems straight forward but it can be frustrating with those dark green rings around the yolk that form when the eggs are overcooked and shell that leaves divots when you peel it off. I like to bring a couple inches of water to boil, set 6 eggs on a steamer basket, and cover for 12 minutes then into an ice bath, all the details are over here in my post, Hard Boiled Eggs.

Here’s one of my favorite salads. Great for brunch with a glass of Beaujolais and crispy baguette, and also works for dinner. I crave it often, especially with the wonderful spinach, eggs, and bacon we get around here. When I’m craving spinach salad for dinner but know the boys want more, I’ll put a couple bone-in chicken breasts in the oven (400° about 40 minutes) or grab a rotisserie chicken at the store.

Spinach Salad with Honey Dijon Vinaigrette

dressing for large salad, serving 6; use less for a smaller salad and put the rest in a jar in the fridge


Honey Dijon Vinaigrette

  • 2 tablespoons red wine, sherry, or Champagne vinegar
  • 1 teaspoon Dijon mustard Edmond Fallot (available at Joe's Parkway)
  • 1 teaspoon honey Little Stingers (Manhattan, MT)
  • a couple pinches Maldon salt
  • a few grinds black pepper
  • 2–3 tablespoons olive oil


  • 1 shallot, sliced thinly or ¼ red onion or a few forks of pickled red onions
  • 1 tablespoon red wine, sherry, or Champagne vinegar
  • fresh spinach, larger stems torn out
  • frisée or other salad greens, if you want
  • 1 or 2 slices bacon per person
  • 1 or 2 hard boiled eggs per person


  1. Soak the sliced shallot or red onion in a tablespoon or two of vinegar in the bottom of the salad bowl you're going to use, 10–15 minutes is a good target. Skip this step if you have pickled red onions at the ready.

    This step mellows and softens the shallots/onions so when I have time, I do it. The bacon and egg is rich and can usually do with the extra acid.

  2. In a small glass measuring cup or jar, whisk together the vinegar, Dijon mustard, honey, salt, and black pepper. While whisking, add the olive oil in a thin stream. Add the black pepper. Your dressing is ready to go!

  3. Wash and spin dry the spinach, lay it out on a clean flour-sack towel and roll up, pressing to absorb moisture. Cook the bacon and crumble or chop. Peel the boiled eggs and slice or chop. Add all to salad bowl, drizzle with desired amount of dressing, and toss gently.

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