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.

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Rosemond-Hoerr is a food blogger and photographer who draws on her grandmother’s traditional Southern cooking for inspiration.

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