Author Heather Christo from Pure Delicious Cookbook
5uncured bacon slices
1cupthinly sliced strawberries
In a skillet or heavy pan, cook the bacon until crispy on both sides. Transfer the bacon to a paper towel to drain, leaving the rendered fat in the pan.
Add the shallot and a sprinkle of salt to the bacon fat and cook over low heat, stirring often, until the shallot is soft, about 5 minutes. Add the oil, vinegar, and honey and stir. Cook for 5 minutes more.
Remove the dressing from the heat and add the spinach, strawberries, and crumbled bacon to the pan. Toss the salad well to coat the leaves (they will wilt slightly) and season with salt. Transfer to a platter and serve immediately.
Note: If possible, try using one of the beautiful artisanal spinaches available seasonally, like the red spinach in the cookbook.