This spinach salad makes a rave-review lunch, light supper or dinner appetizer.
- Portion size 6 servings
Creamy Balsamic Dressing:
In bowl, whisk together garlic, salt, pepper, vinegar, pesto, honey and mayonnaise; slowly whisk in oil until dressing is smooth. (Make-ahead: Scrape into jar and store in refrigerator for up to 2 days. Whisk again before serving.) Stir in shredded basil.
Cut bacon crosswise into 1/2-inch (1.25 cm) strips. Fry in skillet over medium heat until crisp; drain and pat dry on paper towels.
Place spinach, bacon, mushrooms and onion in large bowl. (Make-ahead: Cover with damp towel and plastic wrap and refrigerate for up to 2 hours.) Add dressing; toss to coat evenly. With vegetable peeler, shave Asiago into thin curls. Arrange over salad with eggs.