Spinach Salad with Warm Bacon Dressing and Sourdough Croutons

Warm Bacon Dressing

1/2 lb. bacon, uncooked, sliced into small pieces
1/4 cup EVOO
1/2 cup onion, finely minced
1 1/2 tsp. minced garlic
2/3 cup apple cider vinegar
1/2 cup water
1/2 cup brown sugar
2 tsp. Dijon mustard
1 tsp. salt
1 tsp. black pepper
1/8 tsp. cayenne pepper
1 tsp. cornstarch dissolved in 2 tsp. cold water
1/3 cup bacon drippings oil

      In a skillet pour the EVOO and add the bacon.  Cook until the bacon is crispy.  Remove from pan and separate the bacon from the oil. Chop the bacon into very fine pieces. Set aside. In the skillet add 1 Tbsp. of the bacon oil and the onions.  Cook for about 5 minutes until golden brown.  Add the garlic and cook for 1 minute, do not burn.  Next add the apple cider vinegar, water, brown sugar, and Dijon mustard.  Turn the heat to medium and bring to a simmer.  Add the cornstarch dissolved in water and whisk until it thickens, about 1-2 minutes.  Add the salt, pepper, and cayenne pepper.  Turn the heat off.  Slowly pour in the 1/3 cup bacon drippings oil and whisk it into the dressing.  Add the chopped bacon back into the pan. Taste for seasoning, adjust if desired.


For the Salad:
spinach
grape tomato halves
sliced red onion
Swiss cheese cubes
sliced mushrooms
sliced, boiled eggs
sourdough croutons

Sourdough croutons:
    Cut some slices of sourdough bread into cubes and saute in butter until crispy.