Serves 4 • Prep Time 5 to 7 minutes • Cook Time 5 minutes

Ingredients

¼ cup, plus 2 tablespoons extra-virgin olive oil
4 thick-cut bacon slices, cut into ½-inch strips
1 medium shallot, minced
2 tablespoons red wine vinegar
pinch of sugar
1 tablespoon Dijon mustard
5 ounces baby spinach, rinsed and patted dry
Salt and freshly ground black pepper to taste

Directions

1. In a large, deep skillet, heat 2 tablespoons of the oil over medium heat. Add bacon strips and cook until browned and crisp, about 5 minutes. take the skillet off the heat and transfer bacon to a bowl; set aside. To the skillet, add shallot, vinegar, sugar, mustard and the remaining oil and whisk until blended. transfer the dressing to a large salad bowl.

2. Add spinach to the salad bowl and toss with the warm dressing (the salad will slightly wilt). Divide among 4 dishes, season with salt and pepper, and top with the reserved bacon strips. Serve immediately.

Excerpted from Italian Home Cooking, by Julia della Croce. Recipes reprinted with permission by Kyle Books. Copyright © 2010.