Break the stems off the spinach and tear the leaves into large pieces. Rinse in cold water and dry thoroughly in a salad dryer or with paper towels. Place in a large bowl.
Dice the bacon and fry until crisp. Drain well and blot excess grease with paper towel. Add to the spinach.
Break the cauliflower into small flowerets and add to the spinach. Slice the mushrooms and add to the spinach mixture. Toss gently.
In a small skillet, saute the pine nuts in the butter over low heat until lightly toasted and golden brown. Keep warm. Just before you serve the salad, pour the toasted pine nuts and warmed butter over the salad and toss gently. Serve with a creamy salad dressing.
Wine Pairing(s)
Paul Zinck Cremant d'Alsace
Fiddlehead 'Happy Canyon' Sauvignon Blanc
Willakenzie Pinot Noir
Willi Schaefer 'Graacher Domprobst' Riesling Auslese
Domaine Serene 'Yamhill Cuvee' Pinot Noir
Banfi Rosa Regale
Van Duzer Pinot Noir
Joh. Jos. Prum Riesling Auslese 'Wehlener Sonnenuhr'
St. Urbans-Hof 'Ockfener Bockstein' Riesling Kabinett
von Hovel Riesling Kabinett 'Oberemmeler Hutte'
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