cha cha cha's warm spinach salad

cha cha cha\'s warm spinach salad
ingredients
all
1 cup heavy cream
1 1/2 tsp worcestershire sauce
1 1/2 tbsp dijon mustard
1 1/2 tbsp basil
fresh, minced
1 pinch salt
1 pinch black pepper
2 bunches spinach
stems trimmed
6 slices bacon
1 bunch scallions
cut into .25-inch pieces
10 whole white mushrooms
sliced thin
1/4 cup dry sherry
preferably Gutiérrez Colosia Fino "Elcano" El Puerto de Santa Maria (375ml) from K&L Wines
2 tbsp parsley
fresh, chopped
2 tbsp cilantro
fresh, chopped
salt and pepper
1 cup parmesan cheese
grated
cookware
This is another one of our favorite dishes to order at Cha Cha Cha's. It's so rich and delicious that we categorize it as a guilty pleasure. Let's just say that this isn't the type of salad you'd order if you're on a diet. :)

Recipe adapted from the Cha Cha Cha cookbook.
1
Start with the preparation of the dijon mustard sauce. Combine the cream, worcestershire, dijon, basil, salt, and pepper in a small saucepan. Warm over medium heat. Simmer for 15-20 minutes; stir occasionally.
2
Off heat, whisk the sauce for 1-2 minutes until it thickens. Adjust seasonings to taste if needed. Reserve.
3
Wash and dry the spinach in a salad spinner. Transfer to a bowl large enough to toss the salad.
4
Preheat a large stainless skillet over medium heat. Brown the bacon, then drain it on a paper towel-lined plate. Crumble the bacon into bits.
5
In the same skillet, cook the scallions and mushrooms with 2 tablespoons of the rendered bacon fat. Saute over medium heat for 2 minutes or until lightly browned.
6
Pour in the sherry. Scrape the fond from the bottom of the skillet into the sauce with a wooden spatula. Reduce the sherry by about half.
7
Stir in the reserved dijon mustard sauce, parsley, cilantro, salt, and pepper.
8
Pour the warm salad dressing over the spinach. Toss, then add the parmesan and bacon bits. Gently toss again then enjoy immediately.