Spinach Salad with Apples & Bacon by Cuisine at Home

Makes 6 servings
Total time:  30 minutes

FOR THE SALAD, COOK:
12 strips applewood-smoked bacon, diced
1 1/4 cups thinly sliced shallots
1 T olive oil
2 Pink Lady apples, sliced
1 pkg. fresh baby spinach (5 oz., 8-10 cups)
6 hard-cooked eggs, quartered

FOR THE VINAIGRETTE, WHISK:
1/3 cup apple juice
2 T cider vinegar
2 T honey
1 T Dijon mustard
1/3 cup olive oil
Salt and black pepper to taste
1 recipe Candied Walnuts (optional) *see below

For the salad, cook bacon in a nonstick skillet until crisp; transfer to a paper-towel-lined plate.  Pour off all but 1 Tablespoon drippings.  Add shallots and cook over medium heat until softened, 2-3 minutes; transfer to a bowl.

Heat 1 Tablespoon oil in the same skillet and saute apples until just beginning to soften, 1-2 minutes; transfer apples to a plate.

For the vinaigrette, whisk apple juice, vinegar, honey and Dijon into skillet; simmer until slightly reduced, about 1 minute.  Remove skillet from heat.  Whisk in 1/3 cup oil; season with salt and pepper.

Toss vinaigrette with spinach, bacon, shallots, apples and eggs.  Top salad with Candied Walnuts (optional).
_________________________________________________________________________________
Candied Walnuts Recipe:
Makes 6 servings (1 cup)
Total time:  15 minutes

1/2 cup sugar
1/4 t ground cinnamon
1/8 t ground nutmeg
1 cup walnut halves
1 t kosher salt

Lightly coat a baking sheet with nonstick spray; set askide.

Heat sugar, cinnamon, and nutmeg in a nonstick skillet over medium-high; stir in walnuts.

Cook and stir sugar-nut mixture until walnuts are toasted and the sugar melts, coating walnuts.

Remove skillet from heat and pour walnuts onto prepared baking sheet; sprinkle with salt.  Working quickly, separate the walnuts using two forks; let cook completely.