2 lb. baby spinach, stemmed, washed and dried
5 slices bacon, fried and crumbled
1 small onion, chopped
2 tsp. sugar
1/2 c. red wine vinegar
1/2 tsp. Dijon mustard
salt and pepper

After frying bacon, leave 5 tablespoons fat in skillet. Add the onion, sugar, vinegar and mustard. Heat until onion is soft and sugar dissolved. Add salt and pepper. Pour hot dressing over spinach and toss.

Makes 4 to 6 servings.