Spinach-Pear Salad with Honey-Bacon Vinaigrette

Adapted from Cooking Light magazine

4 slices DLM Uncured Bacon
1/4 cup apple cider vinegar
1/4 cup rice vinegar
2 Tbsp Savannah Bee Company Tupelo Honey
2 tsp DLM Classic Dijon Mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/3 cup red onion, thinly sliced
3 cups Bartlett pears, cored and thinly sliced
1 pkg fresh baby spinach

To prepare the vinaigrette, cook the bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon from the pan, reserving 1 teaspoon of the drippings in the pan. Crumble the bacon and set aside. To the pan, add vinegars, honey, mustard, and seasonings. Bring to a boil while whisking. Remove from heat. Toss salad ingredients together and drizzle with dressing. Gently coat and serve immediately.

Makes 16 servings