Baby Spinach & Goat Cheese Salad

  • 16 cups baby spinach, washed, dried and gently packed into 8 cups
  • 1/2 small red onion, thinly sliced
  • 6 slices of thick bacon, cooked until crisp and chopped (save the bacon fat)
  • 2/3 cup chopped walnuts, roasted at 350 degrees for 5 minutes
  • 1 firm, fresh pear, halved and thickly sliced
  • 4 oz Chevre goat cheese, crumbled

Combine the spinach, onion, bacon, walnuts and pear. 


  • 1/4 cup bacon fat
  • 1/2 cup balsamic vinegar
  • 1 1/2 Tbsp brown sugar

In a small sauce pan, heat the fat (if you don’t have enough bacon fat add enough salad oil to make 1/4 cup) with the vinegar and sugar until the sugar is dissolved.  Pour the warm dressing over the salad mixture and top with the crumbled cheese.


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