Spinach salad with shrimps

Green spinach leaves go well with fennel, tomatoes, and fried shrimp.

Ingredients

• Fresh shrimps (peeled) - 450 g
• Fresh spinach (small leaves, baby spinach) - 260 g
• Bacon (sliced) - 3 strips
• Fennel (cut into strips) - 2 cups (about 1 pc.)
• Cherry tomatoes (cut in half) - 1 glass
• Red onion (cut into strips) - 1/2 cup
• Shallots (finely chopped) - 2 tbsp l.
• Extra virgin olive oil - 3 tbsp. l.
• Balsamic vinegar - 1 tbsp l.
• Dijon mustard - 1 tsp
• Salt - 1/4 tsp
• Ground black pepper - 1/4 tsp.

Directions

1. Fry the bacon in a pan until crispy and brown. Transfer to a plate when cool, finely chop.
2. Put the shrimps in the pan in which the bacon was fried, cook, stirring once, for about 2 minutes.
3. In a bowl, combine bacon, fennel, tomato, onion and spinach. In another small bowl, combine chopped shallots, olive oil, balsamic vinegar, mustard, salt and black pepper. Put the shrimps in a bowl with herbs, pour over the sauce. Stir the spinach salad with shrimps.
4. Serve the shrimp spinach salad immediately or chill in the refrigerator.