1tablespoonswarmed bacon fatreserved from cooking the bacon, optional
8cupsbaby spinach
½cuphalved and thinly sliced red onion
4ouncescrumbled blue cheese
1cupbacon lardons or crumbled cooked bacon
Instructions
In a large bowl, combine the olive oil, vinegar, Dijon mustard, honey, salt and pepper. Whisk in the bacon fat, if using.
Add the spinach and red onion, and toss to coat with the dressing. Distribute over the blue cheese and bacon and gently toss again, or serve as is and toss at the table.
Notes
When it comes to raw spinach in salads, I always go with baby spinach. Baby spinach is much more tender and easy to spear up in forkfuls than mature spinach.. It’s available in those plastic clamshells, and often in bulk in well-stocked produce sections of nice supermarkets.