Shop Command Performance | Jamie Gwen's Recipes | HSN Cookbook | Print Friendly Version

1/2 pound bacon, cut in small pieces
1/2 cup red wine vinegar
1 teaspoon granulated sugar
1 teaspoon Dijon mustard
baby spinach leaves, cleaned & dried
thinly sliced red onion

1. Cook the bacon until crisp.
   
   
2. Pour all but 3 tablespoons of the bacon grease out of the pan.
   
   
3. Add the vinegar, sugar and mustard to the oil. Whisk to combine.
   
   
4. Season with freshly ground pepper.
   
   
5. Pour warm dressing over spinach and onion, toss well and serve.