Wilted Spinach Salad Flambé

Ingredients

Salad
1½ pounds fresh spinach
½ pound sliced mushrooms
½ medium red onion, finely sliced
1 tbsp. grated Parmesan cheese

Additional:
1 tbsp. butter
4 slices bacon, cut into pieces
2 oz. brandy
1 oz. Cointreau liqueur
1 tbsp. Dijon mustard

Dressing:
4 oz. Canola oil
1 tbsp. chopped shallots
1 tsp. fresh thyme
1 tsp. chopped garlic
1 tbsp. red wine vinegar
Juice of 1 lemon
Salt and pepper, to your taste

Freshly ground pepper for garnish, if desired

Preparation

Combine salad and set aside. Combine dressing and set aside. Preheat skillet over medium flame. Cook bacon to near crisp. Remove, drain grease and wipe pan. Add butter and bacon to skillet and cook until crisp. Add brandy and Cointreau. Flame to remove most of the alcohol. Add Dijon and mix. Add dressing and mix until creamy. Pour dressing over salad. Invert hot pan over bowl for one minute to wilt salad. Toss and serve.