Bacon Grape Avocado Salad
5 slices bacon
5 ounces baby spinach leaves, washed
1 cup Chilean grapes, sliced into halves lengthwise
¼ medium red onion, very thinly sliced
1 avocado, cubed
2/3 cup toasted pecans
1 teaspoon Dijon mustard
3 tablespoons balsamic vinegar
¼ cup extra virgin olive oil
flaky salt + freshly ground black pepper
Lay bacon on a baking sheet in a single layer. Place baking sheet in the cold oven. Turn oven on to 350 degrees Fahrenheit. Bake bacon until crisp – cooking time will depend on the thickness of your bacon, approximately 20-25 minutes. When the bacon is crisped to your liking, transfer the slices to a dinner plate lined with a paper towel to soak up any excess grease.
In the meantime, prep your other salad ingredients: arrange spinach, grapes, red onion, avocado and pecans in a salad bowl or serving dish. Nestle torn bacon to the salad.
Whisk together Dijon, balsamic, olive oil, a generous pinch of salt and ample black pepper. Adjust seasoning to taste.
Dress the salad and serve right away!
Serves 2 as a main or 4 as a side