6 cups fresh spinach leaves; washed, dried and chilled
2 slices bacon, cut into 1/4 inch pieces
1 T. olive oil
1/2 cup minced red onion
salt and pepper to taste
1/8 tsp. sugar
1 T. balsamic vinegar
Remove stems and veins from spinach and tear into bite-size pieces; place in a large bowl.
In a small frying pan, fry bacon about 5 minutes or until crisp; transfer with a slotted spoon to paper towel lined plate, leaving fat in the pan. Return frying pan to medium heat; add oil, onion, seasonings and sugar. Cook 2 to 3 minutes, stirring occasionally, until onion is slightly softened. Add balsamic vinegar; swirl to incorporate.
Pour warm dressing over spinach and toss gently to wilt. (When properly wilted, the leaf edges soften slightly but the spinach retains some crunch.) Sprinkle bacon over spinach and serve.
(Adapted from whatscookingamerica.net)