- 10 slices thick-cut bacon, cut into large dice
- 6 tablespoons extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1/4 teaspoon coarse sea salt
- 1/8 teaspoon freshly ground black pepper
- 4 cups (loosely packed) baby spinach leaves
- 1 Anjou pear, peeled, cored, and cut lengthwise into 1/4-inch-thick slices
- 3/4 cup coarsely grated Asiago cheese (about 5 ounces)
- 1/2 cup red bell pepper, cut into fine dice
- 2 tablespoons shallot, minced
- In a large skillet over moderately high heat, sauté the bacon, stirring occasionally, until crisp, 10 to 12 minutes. Using a slotted spoon, transfer to a paper-towel–lined plate to drain. Set aside.
- In a medium bowl, whisk together the oil, vinegar, salt, and pepper. In a large bowl, toss the spinach with half the dressing.
- Divide the spinach among 4 plates. Top with the pear slices. Sprinkle the bacon, cheese, red pepper, and shallot over each plate. Drizzle with the remaining dressing and serve immediately.