A BACON TIP:  One of the best cooking tips I have embraced recently is to keep on hand in my refrigerator or freezer a (large) bag of CRUMBLED REAL BACON (available at Costco) - it doesn't have to be refrigerated until you open the bag, and it is a time and money-saver as you get far more lean bacon MEAT than you do buying uncooked bacon, PLUS it tastes great and is incredibly easy to add a handful of real bacon to salads, casseroles, omelets.   Having crumbled bacon on hand makes serving this salad so quick and easy that I enjoy Spinach Salad much more often than I did before!

PREPARE CANDIED WALNUTS EARLIER (see link to recipe).

WARM SPINACH SALAD WITH GOAT CHEESE AND SWEET ONIONS

Makes 6 small or 3 entree servings.

3 or 4 tablespoons CRUMBLED REAL BACON (Kirkland/Costco is the brand I use)

1 medium sweet onion, such as Vidalia, Maui or Walla Walla, peeled, thinly sliced into rings

1 teaspoon minced (or pressed) fresh garlic

3 tablespoons balsamic vinegar

3 tablespoon red-wine vinegar or sherry vinegar

Salt and freshly ground black pepper (to taste)

1 prepacked bag (10 ounces) ready-to-serve fresh baby spinach leaves, soaked in ice water for 30 minutes and thoroughly dried

crumbled bleu or goat cheese (about 1 tablespoon per serving, or to taste)

DIRECTIONS: Heat large nonstick skillet over medium heat. Add about 1 tablespoon oil. Add the crumbled bacon, stirring frequently, for 1 minutes or until hot and crispy.  Remove the bacon pieces with a slotted spoon, set aside.  Add onion slices to the pan, separating them into rings. Saute over medium heat for 5 to 10 minutes or until they begin to turn caramel brown. Add garlic. Saute for 1 to 2 minutes or until translucent. Add the vinegars, stirring and scraping with wood spoon, until pan is deglazed.  Turn off heat.

To assemble: Arrange spinach leaves on serving platter or individual salad plates. Arrange goat or blue cheese crumbles on top of platter (or each salad). Sprinkle with bacon pieces. Using fork, remove onion rings from skillet. Arrange rings over salad. Arrange a generous serving of candied walnuts over each salad.  Spoon warm dressing from skillet. Drizzle over salad. Serve immediately.