2 bunches (2 lbs.) spinach
8 slices bacon
3 tbsp. red wine vinegar
1/2 tsp. sugar
1/2 tsp. dry mustard
Salt, fresh pepper
1/4 c. toasted pine nuts

Wash and dry spinach leaves. Tear into bite size pieces, discarding stems. Refrigerate in plastic bag until needed. Using a large frying pan, cook bacon until crisp. Remove with slotted spoon and drain on paper towel. Drain all but 4 tbsp. of fat. Add 1/3 of spinach at a time. Toss gently.

Combine vinegar, sugar and mustard. Add to wilted spinach and mix well. Season with salt and pepper. Sprinkle with bacon and nuts.