Ingredients

5 slices lean bacon, chopped fine

2 Tbsp minced shallot

1/2 cup cider vinegar

1/2 tsp sugar

1 tsp Dijon mustard

1 Tbsp olive oil

salt and pepper

1 lb baby spinach

Preparation

In a large skillet, cook bacon over moderate heat, turning it until it is crisp, transfer to a paper towel lined plate to drain, and discard all but 2 Tbsp of fat. In the remaining fat, cook the shallot for 1 minutes. Add the vinegar, sugar, mustard, oil and salt and pepper to taste. Bring to a boil, pour over spinach and toss. Serve sprinkled with the bacon.