A message from our sponsor:

From Our Family To Yours

From Christmas dinners to first-day-of-school breakfasts–and all the little moments in between–we’re proud to be a part of your family tradition. Try Neese’s and you’ll see why we’ve been the sausage of choice for a century.

Learn more

1 tablespoon salted butter
2 tablespoons pecans
½ pound Neese’s Hickory Smoked Bacon, roughly chopped
3 tablespoons apple cider vinegar
1 teaspoon seeded mustard
1 teaspoon light brown sugar
4 cups fresh spinach
Pinch of salt
½ red onion, thinly sliced
¼ cup crumbled goat cheese

Melt butter in a skillet over medium heat and toast pecans for 2-3 minutes. Set aside.

Cook the bacon over medium heat until crisp, 4 to 5 minutes. Set aside.

Drain all but 3 tablespoons of bacon drippings. Add vinegar, sugar, mustard, and salt to the skillet and whisk over medium heat until completely combined, 1 to 2 minutes.

Toss greens in the hot dressing and transfer to a salad bowl. Top with onions, toasted pecans, goat cheese, and crumbled bacon.

Tip: Serve this dish quickly after assembling, as the spinach will wilt.