This spinach salad proves to be one of the nicest salads I’ve had the pleasure of trying this summer. The warm bacon vinaigrette dressing adds a nice zest to the bright green leaves.

You will need:

9 ounces thick-sliced smoked bacon, small dice 1 medium shallot, minced 1/2 cup red wine vinegar 1 1/2 teaspoons light brown sugar 3/4 teaspoon Dijon mustard 2 pounds spinach, washed, stemmed, torn into bite-size pieces, and thoroughly dried 3/4 cup toasted pecans, coarsely chopped

Here’s how to make it:

Step 1: Heat a large frying pan over medium heat. Add bacon and cook, stirring occasionally, until browned and crispy, about 4 minutes. Remove bacon to a paper-towel-lined plate and set aside. Discard all but 3 tablespoons of the bacon fat.

Step 2: Place the pan with the remaining bacon fat over medium heat, add shallot, and cook until fragrant, about 30 seconds. Whisk in vinegar, brown sugar, and Dijon mustard; remove from heat and season with salt and freshly ground black pepper.

Step 3: Combine spinach, reserved bacon, and pecans in a large bowl. Add vinaigrette and toss to coat. Season with additional salt and freshly ground black pepper, and serve immediately.