Ingredients
3/4 c. walnuts
1/4 lb. sliced bacon
2 tbsp. red-wine vinegar
1 tsp. Dijon mustard
3/4 tsp. salt
1/4 tsp. fresh-ground black pepper
c. Cooking oil
lb. smoked and sliced boneless chicken breast
1 lb. spinach
1 small red onion
1 tart apple
Preparation
Step 1Heat the oven to 350F°. Toast the walnuts until golden brown, about 8 minutes. Let cool.Step 2In a large frying pan, cook the bacon until it is crisp. Drain the bacon on paper towels and then crumble it.Step 3In a small glass or stainless-steel bowl, whisk the vinegar with the mustard, salt and pepper. Whisk in the oil.Step 4In a large bowl, combine 2 tablespoons of the dressing with the chicken. Let sit for about 5 minutes so that the chicken absorbs the dressing. Add the walnuts, bacon, spinach, onion, apple, and the remaining dressing and toss.Step 5Menu Suggestions: Hot garlic bread, served either plain or with a little Parmesan cheese, goes well with all the flavors here.Step 6Wine recommendation: This substantial fall salad, with its hearty flavors, will taste great with a Beaujolais or, for something off the beaten path, a fruity Pinotage from South Africa. In either case, chill the bottle for 15 minutes or so before serving.
