Ingredients
5 slices of lean bacon chopped fine
2 tablespoons minced shallots
1/2 cup finely chopped apple
2 tablespoons cider vinegar
1 1/2 cups unpasteurized apple cider
1 teaspoon dijon mustard
1 tablespoon olive oil
1 pound fresh spinach coarse stems discarded and the leaves washed well ans spun dry
Preparation
In a large skillet cook the bacon over moderate heat, turning it until it is crisp, transfer it to paper towels to drain and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the apple over moderate heat stirring for 1 minute add the vinegar the cider and salt and pepper to taste and boil the mixture stirring occasionally for 8 to 10 minutes or until it is reduced to about 1/2 cup. Whisk in the mustard the oil and salt and pepper ot taste. Inn a large bowl toss the spinach with the warm dressing until it is just wilted and sprinkle the salad with the bacon.
