8 ounces bacon, diced (look for nitrate free)
1/2 cup finely chopped red onions
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper Pinch salt to taste (we like Fleur de Sel or Celtic Grey Salt)
1 1/2 tablespoons Dijon mustard
1/4 cup red wine vinegar
2 tablespoons honey
1/4 cup extra virgin olive oil or avocado oil
8 cups fresh spinach, tough stems removed, washed and spun dry (about 12 ounces)
1 large orange or grapefruit, segmented
4 ounces goat cheese, crumbled (Your favourite blue cheese would be good here too.)
In a large skillet, cook the bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels and pour off all but 1/4 cup of grease from the pan. To the fat in the pan, add the onions and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic, pepper, and salt and cook, stirring, for 30 seconds. Add the mustard and vinegar and cook, stirring to deglaze the pan. Add the honey and stir to combine.
Remove from the heat and whisk in the oil. Return the bacon to the pan and adjust the seasoning, to taste.
In a large bowl, toss the spinach with the warm dressing. Divide the salad among 4 salad plates, arrange the orange segments around the edges, crumble the goat cheese over the top and serve.