Ingredients Jump to Instructions ↓

  1. 1/2 lb sliced bacon

  2. 3/4 cup pecans

  3. 3 tablespoons plus 2 teaspoons olive oil

  4. 2 tablespoons cider vinegar

  5. 1 (10-oz) bag baby spinach

  6. 2 oz goat cheese, crumbled

Instructions Jump to Ingredients ↑

  1. Cook bacon in a large skillet until crisp, then transfer with tongs to paper towels to drain. Reserve 3 tablespoons fat from skillet, discarding remainder. Crumble bacon. Toast pecans in 2 teaspoons olive oil in skillet over moderate heat, stirring, until 1 shade darker, then transfer to paper towels to drain. Season nuts with salt and pepper and coarsely chop. Heat reserved fat in a saucepan over moderately low heat until just warm. Remove pan from heat, then whisk in vinegar and remaining 3 tablespoons olive oil until emulsified. Season dressing with salt and pepper. Toss bacon, spinach, cheese, and half of nuts with enough dressing to coat. Sprinkle salad with remaining nuts.


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