I used the rest of the country bacon to make a lovely spinach salad for dinner on Sunday night. I used baby spinach, I thinly sliced some red onion and locally grown strawberries, crumbled the bacon and diced up a few hard-boiled eggs. It could have been a complete meal on its own, but I paired it with some grilled pork chops, homemade macaroni and cheese, grilled asparagus, and french bread.
Such incredible taste, texture, and color all in one dish. I offered a choice of poppy-seed dressing or a honey mustard, both were equally good on the salad. The intense smokiness of the bacon against the freshness of the spinach and the sweetness of the berries played so beautifully against one another. I will certainly be making this one again!