This spinach salad makes for a great starter or even a meal by itself. Instead of following tradition and using olive oil in the dressing, we opted for the fat rendered off the bacon to give the vinaigrette optimal flavor.
Game plan: To make cutting the bacon easier, chill it in the freezer for about 20 to 25 minutes until it firms up.
Beverage pairing: Niklas Sauvignon Blanc, Alto Adige, Italy. This dish is rich with bacon fat and tart with vinegar, so a high-acid wine is needed to stand up to both. This bright Sauvignon from the northern reaches of Italy’s Alto Adige has the tartness and pungency to balance the dish.