- 1/3 cup balsamic vinegar
- 2/3 cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- salt and pepper to taste
- 1/4 cup pine nuts
- 1 pound thickly sliced honey-smoked bacon
- 2 bunches baby spinach leaves
- 1/4 cup crumbled Gorgonzola cheese
- 1 medium red onion, quartered and thinly sliced
- In a small bowl, whisk together the balsamic vinegar, olive oil, mustard, salt and pepper to make the dressing. Set aside.
- Place the pine nuts in a dry skillet over medium heat. Cook and stir for a few minutes, just until they are fragrant and lightly toasted. Set aside to cool.
- Cook bacon in a large skillet over medium-high heat until evenly browned and crisp. Remove bacon to paper towels to drain. Reserve a thin layer of bacon grease in the pan. Stir in about 1/4 cup of the dressing, and turn the heat to medium. Add the onions; cook, stirring occasionally, until caramelized, about 20 minutes.
- Reduce the heat to low, and crumble the bacon into the pan. Stir in the remaining dressing, and heat through.
- Place the spinach in a large bowl. Pour the warmed dressing with bacon and onion over the spinach, then sprinkle with pine nuts and gorgonzola cheese.