Ingredients
8 cups fresh baby spinach1 jar (16 ounces) pickled whole beets, drained and cut into wedges1 small red onion, thinly sliced1/2 cup sliced radishes1 pound bacon strips, chopped1/3 cup cider vinegar3 teaspoons brown sugar1-1/2 teaspoons Dijon mustard1/2 teaspoon pepper1/4 teaspoon salt1 cup crumbled goat cheese
Preparation
In a large bowl, toss spinach, beets, onion and radishes; set aside.
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
Add vinegar, brown sugar, mustard, pepper and salt to bacon drippings; bring to a boil. Drizzle warm dressing over spinach and toss to coat. Sprinkle with cheese and bacon. Serve immediately.
