Spinach Steak Salad w/ Caramelized Onions, Mushrooms, Apples & Blue Cheese

When me and my sister's flight to NOLA was cancelled and we drove all the way home from Boston after spending 5 hours in the airport/sitting on a stationary airplane, we knew we needed a damn good meal to make up for the unfortunate series of events that unfolded previously in the day. This meal does it. It makes a shitty day not too bad....that's why I love food.

A bottle of wine helps, too.

The flavors of this salad pair perfectly. I've expressed my love for the combination of steak and blue cheese many times in the past... but I haven't mentioned how much better that combo is when you add bacon.... and melt in your mouth caramelized onions, savory portobellos and sweet apples. With a drizzle of the dressing tying it all together it is beyond fantastic. I've made different versions of this salad so many times when I am craving a restaurant quality salad.

If salad could be comfort food, this is that salad. Savory and slightly sweet with a bit of funkiness from the blue cheese, acidity from a good quality balsamic vinegar and of course a punch of smoky-saltiness from chunks of bacon.

In order to really nail this recipe, please please pleaaaaase take your time caramelizing the onions. Low and slow baby, you can't rush these guys..... and they do take a while so practice some patience here.

I serve this salad loaded with the toppings. That's what makes it so good - it's not some dainty thing that's mostly greens. It's packed with flavor and the toppings basically take over the spinach. I've served it with roasted potatoes before as well, which is another great addition.

This recipe makes approximately 4 dinner salads.



Warm Spinach Steak Salad w/ Caramelized Onions & Blue Cheese (etc..)

Ingredients:
1/4 cup balsamic vinegar
2 tbsp honey
2 tbsp olive oil
1/2 tsp soy sauce
1 tsp dijon mustard
6 slices bacon
2 medium onions, sliced thin - no thinner than 1/8 inch
1 cup halved and sliced portobellos (1 large or 2 small caps)
1 large granny smith apple, cored and cubed or sliced (your preference)
10 oz package baby spinach
Crumbled blue cheese (about 2-3 tbsp per salad)
1 - 1 1/2 lbs steak - ribeye, sirloin, etc (depends on how much meat you like!)

Directions:

• To make the dressing, whisk together the vinegar, honey, olive oil, soy sauce and dijon. Season with salt and pepper to taste and set aside.
• Cook bacon over medium high heat in large skillet until crisp. Remove bacon from pan, crumble and set aside. Leave 2-3 tbsp of grease in the pan. Reduce heat to low/medium-low and allow the pan to cool off a bit before adding the onions. Remove any bacon bits left in the pan so they don't burn.
• Add the onions to the pan and stir, season with a pinch of salt. Let them cook for 30-40 minutes, stirring every few minutes, until they are brown and caramelized - melt in your mouth sweet. Be careful not to burn them or fry them, keep the heat low/medium-low and don't rush it. 
• Once the onions are done, remove from the pan. Increase the heat to medium and add the mushrooms and apples, season with salt and saute until they are tender, about 7-8 minutes. You can add the onions back and mix them all together or keep them separate, however you prefer - if you do separate them, keep the onions warm until serving.
• Meanwhile, cook the steak to your preference. I use ribeyes and seasoned with salt, pepper and olive oil and sear in a cast iron then finish in the oven. Grilling works great too, but it's cold here!
• To assemble the salad, pile a handful or two of spinach on the plate then top with onions, mushrooms, apples, sliced steak, bacon and crumbled blue cheese. Drizzle balsamic dressing over to serve, and fresh cracked pepper.