This is an old Pennsylvania Dutch recipe. The apple cooked in cider gives it sweetness while the bacon adds the saltiness. I don't eat much bacon these days, even though I love it, so this salad is a special treat.
6 slices bacon, crumbled
2 tablespoons red onion, chopped
1 red apple, chopped, leaving skin on
2 tablespoons cider vinegar
1 1/2 cups apple cider
1 teaspoon Dijon mustard
1 tablespoon olive oil
1 pound fresh spinach
Fry bacon, reserving 2 tablespoons of fat. In that fat, cook the onion and apple for 2 minutes, add the vinegar and cider, and boil, stirring occasionally, for 8 to 10 minutes, or until it is reduced to about 1/2 cup. Whisk in the mustard, oil, and salt and pepper to taste. In a large bowl toss the spinach with the warm dressing until it is just wilted and sprinkle the salad with the bacon.
