4 bacon slices
1/4 cup diced red onion
1 1/2 cups fresh sliced mushrooms
8 to 10 cups clean spinach
1/2 cup thinly sliced red onion
3 tbsp. cider vinegar
1 tbsp. sugar
1/4 tsp. liquid smoke
1/8 tsp. salt
1/8 tsp. black pepper
1 tsp. cornstarch
4 tbsp. water, divided
crumbled blue cheese, for sprinkling

In a non-stick sauté pan, cook bacon over medium heat until crisp. Transfer to a paper towel lined plate, crumble and set aside.

Add diced onion to the drippings in the pan. Cook onion for 3 to 4 minutes or until softened.

Add vinegar, 3 tablespoons water, sugar, liquid smoke, salt and black pepper. Scrape the pan to incorporate drippings from bacon. Bring to a low boil.

Mix cornstarch with 1 tablespoon of water and add to pan. Cook while stirring until thickened and clear.

Add mushrooms to skillet, and sauté for 1 to 2 minutes, tossing until slightly softened and coated with dressing.

In a large bowl, combine spinach and raw onion. Pour dressing over spinach mixture and lightly toss. Sprinkle with bacon and fresh black pepper. Top with crumbled Blue Cheese.

Makes 4 servings.

Submitted by: Lisa Russo