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Spinach Salad with candied pecans, goat cheese, crispy bacon, and parmesan crisps on a blue rimmed white plate.

Spinach Salad with Warm Bacon Dressing

Libby with Lemony Thyme


  • Fresh spinach
  • 1/2 lb. bacon browned and crumbled reserve drippings
  • 3 Tbl. olive oil
  • 1 large or 2 small shallots thinly sliced
  • 2 Tbl. apple cider vinegar
  • 1 tsp. brown sugar
  • dash cayenne
  • Sea salt & fresh cracked pepper
  • 1/2 cup goat cheese crumbles
  • 1 cup sugared pecans
  • 6-8 Parmesan crisps


  • Brown bacon and remove to drain, reserving bacon drippings in pan.
  • Add olive oil and sliced shallot and saute until browned.
  • Add vinegar, brown sugar, cayenne, salt & pepper and warm over medium heat.


Adjust dressing ingredients to taste.