This maple peanut butter dressing is made with the warm residual grease from frying bacon. Mighty Maple peanut butter is added straight to the pan creating a warm creamy texture with the bacon fat. Served over a bed of baby spinach and bacon with sliced apples and butter toffee peanuts the result is a delicious union of smoky, salty, and sweet flavors.
Prep time: 5 minutes
Cook Time: 25 minutes
Total time: 30 minutes
Yield: 4 servings
8 strips thick-cut bacon, cut into 1” pieces
¼ cup red wine vinegar
4 teaspoons Mighty Maple peanut butter
½ pound baby spinach
1 Granny Smith apple, sliced but not peeled
1 Fuji apple, sliced but not peeled
¼ cup Peanut Butter & Co. Butter Toffee Peanuts
1. Fry bacon until crisp, then remove to a paper towel to drain, reserving fat in the pan.
2. Lower heat to low and whisk in peanut butter until smooth, then add vinegar and a pinch each of salt and pepper, whisking until the dressing thickens and turns golden brown.
3. Combine baby spinach and apple slices in a bowl. Toss with dressing and garnish with peanuts and crisped bacon.