Recipes Salads Spinach Salad Warm Spinach Salad with Cannellini Beans and Shrimp 5.0 (910) Add your rating & review The combination of sweet shrimp and meaty little cannellini beans here transforms a simple warm spinach salad. More Salad Recipes By Melissa Rubel Jacobson Updated on January 28, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Antonis Achilleos Total Time: 25 mins Yield: 4 Ingredients 1/2 pound baby spinach (7 cups) 3 slices of bacon, cut crosswise into 1/2-inch strips 1 pound shelled and deveined large shrimp Kosher salt and freshly ground pepper One 15-ounce can cannellini beans, drained and rinsed 1/4 cup plus 1 tablespoon extra-virgin olive oil 1 small shallot, minced 1 tablespoon Dijon mustard 1/4 cup red wine vinegar Directions Spread the spinach on a large platter. In a large skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Drain off all but 2 tablespoons of the bacon fat. Season the shrimp with salt and pepper and cook it with the bacon over moderately high heat until just white throughout, about 4 minutes. Add the beans, season with salt and pepper and toss until heated through, about 1 minute. Scrape the shrimp and beans onto the bed of spinach. In the same skillet, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderately low heat until softened, about 1 minute. Add the mustard to the skillet and whisk in the red wine vinegar, then whisk in the remaining 1/4 cup of olive oil. Season the dressing with salt and pepper, pour it over the salad and serve. Suggested Pairing Minerally white blend. Rate it Print