SPINACH SALAD WITH WARM BACON VINAIGRETTE

SERVES 4 to 6

I love spinach salads, and this recipe is no exception. The warm dressing lightly wilts the greens, providing a different texture than the usual salad.

INGREDIENTS

• 10 ounces baby leaf spinach
• 1 teaspoon plus 6 tablespoons olive oil, divided
• 4 slices bacon
• 5 tablespoons balsamic or red wine vinegar
• 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 most of the hot dressing over the greens, tossing and adding the remainder if needed to coat the greens. Add the bacon, salt, pepper and cheese; toss again. Serve immediately.