WILTED SPINACH SALAD WITH BACON AND BASAMIC VINIAGRETTE Serves 4 a first course. 5 oz baby spinach (about 6 cups) 2 slices of bacon (about 2 ounces), cut into 1/4-inch pieces 1 tbs extra-virgin olive oil 1/2 small red onion , minced (about 1/2 cup) 1/4 tsp table salt 1/8 tsp ground black pepper 1/8 tsp granulated sugar 1 tbs balsamic vinegar When properly wilted, the leaf edges soften slightly, but the spinach retains some crunch. Place spinach in large bowl. Fry bacon in small skillet over medium heat until crisp, about 5 minutes; transfer with slotted spoon to paper towellined plate, leaving fat in skillet. Return skillet to medium heat and add oil, onion, salt, pepper, and sugar. Cook, stirring occasionally, until onion is slightly softened, 2 to 3 minutes. Add balsamic vinegar; swirl to incorporate. Pour warm dressing over spinach and toss gently to wilt. Sprinkle bacon over spinach; serve immediately. From Cook's Illustrated