- 6 cups baby spinach leaves, washed and spun dry
- 1 Granny Smith apple, halved, cored and thinly sliced
- 6 slices bacon, sliced into 1/4" strips
- 1 small shallot, chopped
- 1 tsp. Dijon mustard
- salt and pepper to taste
- 1/4 cup apple cider vinegar
Place spinach and apple slices into a large mixing bowl. Render bacon strips over low heat until crispy. Remove with a slotted spoon onto paper towels to drain. Add shallots to bacon fat and saute until soft and fragrant. Whisk in mustard, vinegar and then olive oil. Season to taste with salt and pepper. Pour dressing over spinach, add bacon and toss to wilt salad slightly.