SPINACH SALAD WITH HOT BACON VINAIGRETTE

SERVES 4 to 6

You can tell from the amount of Spinach Salads in my index that I love them. I finally discovered the wonders of packaged baby leaf spinach. It is so easy to clean and I have always loved spinach anyhow, but it was tedious to clean during the work week. So I am certain there will be more new recipes on the way. This is one I have wanted to make for a long time and it is so good. You will note that I use precooked bacon. That's another wonder I discovered when my husband started to make so much for his breakfasts. Rather than have a big mess every time, this can be easily microwaved or pan fried in one batch with very little spatter from the grease. Be certain to purchase a good quality precooked bacon, just like you would with the uncooked varieties (which, by the way, you can use for this recipe).

INGREDIENTS

2 bags (5 ounces each) baby leaf spinach

1 teaspoon olive oil

4 slices precooked bacon

5 tablespoons balsamic or red wine vinegar

1/4 cup plus 3 tablespoons olive oil

1/2 cup finely chopped onion

Salt and pepper to taste

3 tablespoons crumbled cheese, such as ricotta salata or mild goat cheese

Rinse and dry spinach as needed. Refrigerate until use. Heat a medium fry pan over high heat. Add the 1 teaspoon olive oil and heat. Add the bacon slices and fry just until crispy. Remove from pan and drain on paper towels. Break into small pieces. Return pan to a medium-high burner. Add the vinegar and remaining olive oil. Cook until boiling, then add the onions. Continue to cook until slightly reduced, about 3 minutes. Place the spinach in a large bowl. Pour the hot dressing over and toss. Add the bacon, salt, pepper and cheese. Toss again. Serve immediately.

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