![Warm Spinach Salad with Cannellini Beans and Shrimp](https://cdn.statically.io/img/www.foodandwine.com/thmb/d6vZTbB2ZpU2i0fkq17a9witNz0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200804-xl-spinach-salad-shrimp-5307830ec4114203b5db01f72efea5d1.jpg)
Ingredients
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1/2 pound baby spinach (7 cups)
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3 slices of bacon, cut crosswise into 1/2-inch strips
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1 pound shelled and deveined large shrimp
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Kosher salt and freshly ground pepper
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One 15-ounce can cannellini beans, drained and rinsed
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1/4 cup plus 1 tablespoon extra-virgin olive oil
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1 small shallot, minced
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1 tablespoon Dijon mustard
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1/4 cup red wine vinegar
Directions
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Spread the spinach on a large platter. In a large skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Drain off all but 2 tablespoons of the bacon fat. Season the shrimp with salt and pepper and cook it with the bacon over moderately high heat until just white throughout, about 4 minutes. Add the beans, season with salt and pepper and toss until heated through, about 1 minute. Scrape the shrimp and beans onto the bed of spinach.
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In the same skillet, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderately low heat until softened, about 1 minute. Add the mustard to the skillet and whisk in the red wine vinegar, then whisk in the remaining 1/4 cup of olive oil. Season the dressing with salt and pepper, pour it over the salad and serve.
Suggested Pairing
Minerally white blend.