Baby Spinach Salad with Black Eyed Peas, Lardons, and Pecan-Vinaigrette

Deselect All

1 cup black eyed peas, soaked in cold water overnight

Chicken stock or water, to cover

1/2 medium white onion, halved

1 bay leaf

1/4 teaspoon black peppercorns

1/2 pound slab bacon or thick cut (cut into 1/4-inch strips or "lardons")

1 tablespoon chopped shallots

1 teaspoon Dijon mustard

1/4 cup red wine vinegar

1/2 cup canola oil

1/4 cup toasted pecan pieces, finely chopped, plus 1/3 cup

1/4 cup pecan oil or other nut oil

1 pound baby spinach, washed and dried