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  • 1 lb bacon, cut into one-inch slices
  • 1 small yellow onion, diced
  • 1⁄4 cup stone ground mustard
  • 1⁄4 cup balsamic vinegar
  • 1⁄4 cup maple syrup
  • 1⁄4 cup olive oil
  • 1 Pink Lady apple, halved, cored, and thinly sliced
  • 1 large bag fresh spinach
  • 1⁄2 cup dried cranberries
  • 1⁄2 cup pecans


  1. In a large sauté pan over medium heat, cook bacon until fully cooked. Remove bacon and reserve about 4 tbsp. of the bacon fat in the pan.
  2. Saute onions in the bacon fat until caramelized.
  3. Add mustard, vinegar, and maple syrup. Stir and let reduce for about 5 minutes.
  4. Add olive oil and combine.
  5. Pour the warm dressing over a bowl of spinach. Toss to coat, spinach will begin to wilt. Plate and top with slices of apple, dried cranberries, and pecans. Serve warm.
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