Spinach Salad with Bacon Vinaigrette
Red Wine Vinegar
Salt and Pepper to taste
Spinach Leaves, washed and roughly chopped
Red Onion, thinly sliced
Pear, thinly sliced
Cook bacon in large skillet until crisp. Remove bacon with a slotted spoon and reserve for topping salad.
Reserve 3 tablespoons of bacon fat in skillet, discarding remaining fat. Add onion to skillet and cook until translucent. Remove skillet from heat.
Whisk in mustard and brown sugar. Slowly whisk in red wine vinegar, then season to taste with salt and pepper.
In a large bowl, combine spinach, red onion and pear. Top with bacon vinaigrette and reserved bacon.
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