SPINACH, BACON AND GOAT CHEESE SALAD WITH PECANS

SPINACH, BACON AND GOAT CHEESE SALAD WITH PECANS image

Yield 6 servings

Number Of Ingredients 6

1/2 lb. sliced bacon
3/4 cup pecans
3 tablespoons plus 2 teaspoons olive oil
2 tablespoons cider vinegar
1 (10 oz) bag baby spinach
2 oz. goat cheese, crumbled

Steps:

Cook bacon in a large skillet until cristp, then transfer with tongs to paper towels to drain. Reserve 3 tablespoons fat from skillet, discarding remainder. Crumble bacon. Toast pecans in 2 teaspoons olive oil in skillet over moderate heat, stirring until 1 shade darker, then transfer to paper towels to drain. Season nuts with salt and peper and coarsely chop. Heat reserved fat in a saucepan over moderately low heat until just warm. Remove pan from heat, then whisk in venegar and remaining 3 tablespoons olive oil until emulsified. Season dressing with salt and pepper. Toss bacon, spinach, cheese, and half of nuts with enough dressing to coat. Sprinkle salad with remaining nuts.