I love warm spinach salads. Here, the grapes add a sweet note that brings balance to the whole dish.
¼pound good quality bacon, cut into ¼-inch dice
3tablespoons finely sliced shallots or green onions (green and white parts)
Apple Cider Dressing
12ouncesyoung spinach leaves, any coarse stems discarded
1cupoven-dried grapes (about 4cups fresh)
In a large sauté pan, cook the bacon until crisp. Transfer it to paper towels to drain and pour off all but 2tablespoons of the fat from the pan. Add the shallots and cook over medium-high heat until lightly browned, 3 to 4 minutes. Add the Apple Cider Dressing to the pan and bring it to a simmer. Remove from the heat, add the spinach and grapes, and toss for a few seconds or until the spinach just begins to wilt. Serve on warm plates, topped with bacon.