Wilted Spinach Salad

We've done a lot of different salads over the years. This is the one thing that has changed almost every year. Otherwise, we are pretty set on the menu.

Wilted Spinach Salad

6 cups (5-ounces) fresh spinach leaves, washed, dried, and chilled
2 slices bacon, cut into 1/4-inch pieces
1 1/2 tablespoons extra-virgin olive oil
1/2 cup sliced red onion
1/4 teaspoon coarse or sea salt
1/8 teaspoon freshly-ground pepper
1/8 teaspoon granulated sugar
1 tablespoon good-quality aged balsamic vinegar
1 pear, seeded and thinly sliced
bleu cheese to taste

Preparation:

Remove stems and veins from spinach and tear into bite-sized pieces; place spinach in a large bowl.

In a small frying pan over medium heat, fry bacon approximately 5 minutes or until crisp; transfer with slotted spoon to paper towel-lined plate, leaving fat in pan.

Return frying pan to medium heat; add 1 T. oil, onion, salt, pepper, and sugar. Cook 2 to 3 minutes, stirring occasionally, until onion is slightly softened. Add balsamic vinegar; swirl to incorporate.

Pour warm dressing over spinach and toss gently to wilt (when properly wilted, the leaf edges soften slightly, but the spinach retains some crunch).

Using the same pan, add remaining oil and pears. Return to medium heat and cook 2-3 minutes until pears are just softened slightly.

Sprinkle pears, bacon and bleu cheese over spinach and serve immediately.

Makes 4 servings.

-Jennifer