Work Sure Gets in the Way of Posting: Spinach Salad

Here's a bad picture (phone-camera) of a Spinach Salad (Ensalada de Espinacas):

Spinach is a touchy, fragile, green leaf vegetable. The resto gets bags of prewashed spinach and after a couple of days they're usually ½ "dead" and not viable for use in a salad.

Yesterday I was making salads on the fly (as the orders came in) -

Ingredients:

• Spinach leaves
• Cherry Tomatoes
• Buffalo Mozzarella cheese (pearls)
• Mushrooms
• Pine Nuts
  
• Bacon
• Balsamic Honey Vinaigrette
  • 1 part Balsamic Vinegar (Modena)
  • 1 part honey
  • 3 parts Olive Oil (Extra Virgin)

Procedure:

1. Dump spinach into a single serving salad plate (sort of an super-deep plate)
   • Sort out and discard any badly smashed up leaves
2. Place 4 pearls of Buffalo Mozzarella cheese symmetrically around the edge
3. Place 5 (mini) cherry tomatoes non-symmetrically around the edge (cut in half of they're big cherry tomatoes & place them with the cut face down)
4. Slice a mushroom, vertically, superfine (if you can get 25 slices from a 1" mushroom you're doing alright)
   • Arrange circularly in the center (place the 1 'end' pieces in the center first and surround with the slices in a overlapping pattern
5. Sprinkle Pine Nuts (stuff is not in the photo from this point on)
   
6. Pour 65 ml (¼ cup) vinaigrette over the salad
7. Microwave a large tablespoon's worth of bacon and
   • dump over the salad (arrange untidilly over the mushrooms)

Drop by the restaurant and you can cover for me during my break