Wilted Spinach Salad with Bacon & Pecans Vinaigrette

ingredients:
3 tangerines
4 slices of bacon
2 handfuls of baby spinach
1/4 cup roasted pecan oil
Sea Salt and freshly ground pepper to taste

directions:
1. Preheat oven to 325 degrees (F). Lay bacon out on a lined baking dish and bake until just crispy. Cool bacon on a paper towel to absorb excess fat and then crumble into half inch pieces.

2. Zest 2 tangerines making sure not to include the white pith. Place zest in a small bowl. Juice the two tangerines and add juice to the zest.

3. In a large saute pan, warm the bacon and pecan oil over medium heat. Once the bacon begins to foam add the tangerine juice and let simmer for one minute. Add the spinach and turn and stir constantly for about 30 seconds, or until spinach is slightly wilted and warm.

4. Serve immediately.

serves 2.