Wilted Spinach Salad with Roasted Peppers, Goat Cheese and Spiced Walnuts
rec.food.recipes/Rebecca Radnor/1994
Yield: 4 servings

Dressing:
2 thick slices bacon, preferably applewood smoked, diced
1/4 cup each: balsamic vinegar, water
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
Freshly ground pepper

Salad:
1 large red bell pepper, roasted, see note, julienned
1/2 pound (6 to 7 cups) fresh young spinach, stems removed, leaves washed and dried
1/2 cup spiced walnuts, recipe follows
3 ounces soft goat cheese, crumbled

For dressing, cook bacon in a non-stick skillet until crisp. Use a slotted spoon to transfer to paper towel. Pour off fat but do not wipe pan. Add vinegar, water, olive oil, salt and pepper to pan. Heat to a boil. Remove from heat.

Meanwhile, for salad, put all ingredients except half of the walnuts in a large bowl.

Pour hot dressing over salad and toss. Adjust seasoning. Divide among 4 salad plates. Garnish with crisp bacon and reserved walnuts. Serve immediately.

Note: To roast a pepper, heat broiler and position rack 6 inches from heat source. Line broiler pan with aluminum foil. Stand peppers on a board and cut off sides in 4 slices, following the natural contours. Arrange on pan, skin side up. Broil until skin is blackened. Transfer peppers to paper bag, seal tightly and let stand at least 10 minutes. Slip off skins. Can be refrigerated overnight or frozen up to 1 month.