Tasty Spinach salad with shrimps

Green spinach leaves go great 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 cup
• 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.
• Black ground pepper - 1/4 tsp.

Directions

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