- fresh baby spinach, washed and dried
- 4 slices bacon
- sherry vinegar (or any red wine vinegar)
- Dijon mustard
- olive oil
In large skillet (I used my cast iron) cook bacon over medium high heat until just crispy, remove. Blot bacon with a paper towel and then chop into small pieces, set aside. Discard all but about 2 tablespoons of the bacon grease from the pan. Over a medium high flame, whisk together the grease, 3 tablespoons of vinegar, 2 tablespoons of mustard and 2 tablespoons of sugar. Assemble spinach on plates, adding bacon pieces and a drizzle of high quality olive oil. Spoon warm vinegar over salad, serve immediately (unless of course you have to stage a photo for your blog, then your guests can wait a few minutes as you line up the perfect shot).
The dish: I have a good friend that feeds her son oatmeal every morning figuring that it acts as "nutritional absolution" for whatever else may happen in the day. I believe bacon acts in the exact opposite way: no matter how healthy what you're putting it on may be, it instantly becomes a decadent treat. There's not much that's healthier than straight raw spinach, but you wouldn't know it when you take a bite of this salad. Serving the dressing warm wilts the leaves just a touch and gives it a distinctive flavor and texture. Just be sure to eat your oatmeal every morning so that you can begin throwing bacon around without any guilt knowing that you've already been nutritionally absolved for the day.