spinach salad w/ hot bacon dressing

During the 19th century, German-Americans used the flavorful dressing to coat dandelion greens.  In the States, the bitter greens were eventually supplanted by spinach.

Wash and trim 1lb spinach; transfer to a bowl.  Cook 6 roughly chopped strips of bacon in a small pot over medium-high heat, stirring often, until crisp (8-10 minutes).  Using a slotted spoon, transfer bacon to a paper towel-lined plate.  Add 2 finely chopped shallots to pot with bacon fat and cook until just softened, 1-2 minutes.  Whisk in 1/3 cup malt vinegar, 1 Tbsp dijon mustard, 2 tsp sugar, and salt & pepper to taste.  Continue whisking until heated, about 30 seconds.  Pour immediately over spinach and toss; sprinkle with crumbled bacon, 1/2 cup chopped fresh chives and 2 Tbsp chopped fresh savory.

Serves 4-6.

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from Barbara Kafka's kitchen, courtesy of Saveur No. 102