This is a beautiful salad. Love bacon? got it. Love baby spinach? got that too. Love Zinfandel wine? Yup! It’s here.

• 6 tbsp. Zinfandel wine
• 2 shallots, peeled and chopped
• 1 tsp. Dijon mustard
• 12 oz. smoked bacon
• pinch of  lemon finishing salt
• 4 bunches baby spinach, stems removed, torn into bite size pieces
• 1/2 cup toasted pecans, coarsely chopped

Combine the wine, shallots and mustard in a medium bowl. Gradually whisk in the oil. set aside.

Cook bacon in a skillet until crisp. Transfer to paper towels, save drippings in pan. Crumble the bacon.

Wash the spinach in ice water and place in a salad spinner to remove all the water. Put in a bowl, add the crumbled bacon. Now warm the drippings in the skillet and take 2 tbsp. out and whisk into the dressing. Toss the salad and sprinkle toasted pecans over the top.

Oh yeah, pour a glass of the Zinfandel and truly enjoy.  This salad is great for a barbecue. It will serve 12.