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Spinach, Bacon, and Goat Cheese Salad with Pecans

4.2

(49)

Recipe information

  • Yield

    Makes 6 servings

Ingredients

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

Preparation

  1. Step 1

    Cook bacon in a large skillet until crisp, then transfer with tongs to paper towels to drain. Reserve 3 tablespoons fat from skillet, discarding remainder. Crumble bacon.

    Step 2

    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 pepper and coarsely chop.

    Step 3

    Heat reserved fat in a saucepan over moderately low heat until just warm. Remove pan from heat, then whisk in vinegar and remaining 3 tablespoons olive oil until emulsified. Season dressing with salt and pepper.

    Step 4

    Toss bacon, spinach, cheese, and half of nuts with enough dressing to coat. Sprinkle salad with remaining nuts.

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