Spinach Salad with Hot Bacon Dressing

Ingredients

• 0.5 pounds sliced bacon , cut crosswise into 1/2-inch strips
• 0.25 cups vegetable oil
• 0.5 cups minced onion
• 1 pinch salt
• 2 cloves garlic , minced
• 0.33 cups apple cider vinegar
• 0.25 cups rice vinegar
• 0.5 cups water
• 0.5 cups white sugar
• 1.5 tablespoons Dijon mustard
• 0.33 cups bacon drippings
• 2 teaspoons water
• 1 teaspoon cornstarch
• 1 pinch cayenne pepper
• salt and ground black pepper , to taste
• 1 pound baby spinach leaves
• 1 can black-eyed peas , 15 ounce
• 12 whites button mushrooms , thinly sliced
• 1 cup sliced cherry tomatoes

Instructions

1. 1

   Cook and stir bacon with 1/4 cup vegetable in a skillet over medium heat until bacon is browned and crisp, 5 to 7 minutes. Pour bacon into a strainer set over a bowl, reserving 1/3 cup of bacon drippings.

2. 2

   Return skillet to medium heat. Stir onions and salt into the skillet; cook and stir until onions are golden brown, about 5 minutes. Stir in garlic; cook, stirring constantly, until garlic is fragrant and golden, 1 minute.

3. 3

   Stir cider vinegar, rice vinegar, 1/2 cup water, sugar, and Dijon mustard into onion mixture. Increase heat to medium-high and simmer.

4. 4

   Whisk 2 teaspoons water and cornstarch in a bowl. Gradually pour cornstarch mixture into onion mixture and whisk until thickened. 3 to 4 minutes. Reduce heat to low.

5. 5

   Drizzle reserved 1/3 cup bacon drippings into onion mixture, whisking constantly. Add cooked bacon and stir to combine. Season with cayenne pepper, salt, and black pepper to taste.

6. 6

   Combine spinach, black-eyed peas, mushrooms, and cherry tomatoes in a large bowl; toss to combine. Drizzle hot bacon dressing over spinach mixture; toss quickly and serve immediately.