Lunch: Spinach Salad with Bacon, Blue Cheese, and Bourbon Vinaigrette

Recipe by Edward Lee Creamy and crunchy, hearty and light: This starter is a symphony of delectable contradictions. And kudos to Edward Lee for the ingeniously toothsome pairing of green apples and breakfast radishes.

This recipe includes superfoods such as:

Spinach

Health benefits of Spinach Salad with Bacon, Blue Cheese, and Bourbon Vinaigrette

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

1/4 c. bourbon
3/4 c. olive oil
2 tbsp. apple-cider vinegar
1 tbsp. maple syrup
1/4 tsp. Sea salt
1/2 tsp. Freshly ground black pepper
9 slice bacon
8 oz. fresh spinach
1/2 c. pecans
1 green apple
1 breakfast radish
4 oz. mild blue cheese

Instructions

In a small saucepan over medium heat, bring bourbon to a boil. (If the alcohol in the bourbon ignites, quickly cover saucepan with a tight-fitting lid to tamp out the flame; then remove the lid.) Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes. Transfer to a ramekin and refrigerate until well chilled.
In a small bowl, whisk together olive oil, vinegar, syrup, salt, pepper, and reserved bourbon. Set aside.
In a small skillet over medium-low heat, cook bacon until crispy, 5 to 6 minutes. Transfer to a paper-towel-lined plate. Set aside.
In a large bowl, combine spinach, pecans, apple, radish, blue cheese, and reserved bacon. Toss gently with reserved vinaigrette.

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