Using an immersion blender, mix until fully incorporated
Leave enough space to prevent blood flow restriction and avoid applying pressure on the burn to ensure proper healing
YOu may also like Cobb Salad Roasted Beet Salad with Goat Cheese, Walnuts and Honey-Dijon Vinaigrette BLT Salad with Chicken Baby Kale Salad with Lemon, Parmesan and Crispy Roasted Chickpeas Spinach Salad with Berries, Pecans, and Goat Cheese in Raspberry Vinaigrette Peaches, Burrata, and Prosciutto with White Balsamic Vinaigrette Spinach Salad with Warm Bacon Dressing Ingredients 8 slices bacon, cut into -in (13-mm) pieces cup finely chopped shallots, from 1 to 2 shallots 2 tablespoons cider vinegar 1 tablespoons honey 1 teaspoons Dijon mustard Heaping teaspoon salt Several grinds fresh black pepper 6 oz (about 8 cups) baby spinach 8 oz white button or baby bella mushrooms, thinly sliced (about 2 cups) 3 hard or soft boiled eggs, thinly sliced or cut into wedges Instructions Place the bacon in a medium nonstick skillet and fry over medium heat, stirring occasionally, until crisp, 8 to 10 minutes
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