One of the best spinach salads you will ever have! Just a few fresh ingredients and warm bacon vinaigrette make this salad truly to die for.
8 ouncesthick bacon, uncooked
1Tbspextra virgin olive oil
6ouncesbaby spinach, washed
1/2cupred wine vinegar
salt and pepper to taste
Slice red onion into thin slices and chop bacon into small pieces, roughly 1 x 1/2" pieces. Heat olive oil over medium heat and cook bacon and red onion simultaneously for 20-25 minutes, until bacon is slightly crispy and onions are soft and nearly translucent. Do not burn or overcook.
When the bacon and onion are nearly complete, fill a large serving bowl with spinach. Top with goat cheese, either crumbled or in small dollops. Using a slotted spoon, gently spoon bacon and onion on your bed of spinach, trying to make contact with the goat cheese so that it warms slightly. Whisk red wine vinaigrette and a few cranks of sea salt and freshly ground pepper into remaining oil and bacon drippings. Drizzle over salad according to your taste, although you may not need the entire dressing for this salad. Serve and eat immediately.