cha cha cha's warm spinach salad

cha cha cha\'s warm spinach salad
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
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.
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.
Off heat, whisk the sauce for 1-2 minutes until it thickens. Adjust seasonings to taste if needed. Reserve.
Wash and dry the spinach in a salad spinner. Transfer to a bowl large enough to toss the salad.
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.
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.
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.
Stir in the reserved dijon mustard sauce, parsley, cilantro, salt, and pepper.
Pour the warm salad dressing over the spinach. Toss, then add the parmesan and bacon bits. Gently toss again then enjoy immediately.