makes 4 to 6 servings
4 cups spinach leaves
3 thick slices (or 3/4 cup) smoked bacon, diced
1/3 cup sliced shallots or chopped onions
1/3 cup raspberry vinegar
2 tablespoons water
1/2 cup raisins
2 teaspoons Sugar
1/2 cup shredded or shaved Parmesan cheese
freshly ground black pepper and croutons (optional)
Place spinach in large bowl. Cook bacon in medium skillet until crisp, drain on paper towel and set aside. Cook shallots in bacon grease for 3 minutes.
Reduce heat to medium-low. Stir in vinegar and water. Add raisins and sugar; simmer for 3 minutes. Pour hot dressing over spinach. Add parmesan cheese and bacon; toss well. Top with croutons and pepper.
courtesy of: Robert Rothschild Farm, 3143 E US Highway 36, Urbana, Ohio 43078, 866.565.6790
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