Spinach and Basil Salad
Entree
8 oz baby spinach, washed and dried
1 c lightly packed fesh basil leaves, washed and dried
6 slices bacon
2 T white-wine vinegar
1 T dijon mustard (can omit)
1/3 c plus 2 t olive oil
salt and pepper
1 pint grape tomatoes
1-1/2 t dried herbes de Provence
1/2 t dehydrated minced or granulated garlic
1/2 t kosher salt
candied walnuts (separate recipe)
Toss spinach and basil in large bowl.

Cut each slice of bacon into thirds. Cook in medium skillet over med-high heat, stirring occasionally, until crisp. Drain on paper towels. Reserve 1 T bacon fat. Crumble the bacon into pieces.

In medium bowl, whisk vinegar and mustard. Slowly whisk in 1/3 c of oil and 1 T bacon fat. Set aside in a warm place.

Toss tomatoes with remaining 2 t olive oil, herbes de Provence, garlic and salt. Cook on grill until they are warmed through and begin to crack (or use broiler). Toss tomatoes with the dressing from above. Stir to coate. Keep the bowl warm until ready to serve.

Toss tomatoes into the basil-spinach mixture. Whisk the dressing to recombine. Drizzle onto salad, toss lightly to coat. Do not overdress the salad. Garnish with the bacon and candied walnuts. Add more dressing as necessary.
 
Fine Cooking (Feb/March 2005, Vol. 70, page 55)