Turkey, Bacon, and Pickled-Onion Spinach Salad

Ingredients

• 1/3  cup raspberry vinegar
• 1/3  cup sugar
• 1  bay leaf
• 1  small red onion, sliced
• 2  teaspoons Dijon mustard
• 1  tablespoon extra-virgin olive oil
• 4  slices (4 oz.) turkey bacon
• 6  cups (5 oz.) baby spinach
• 1/4  pound deli turkey, torn into bite-size pieces
• 1/4  cup pecans, toasted and coarsely chopped
• 1-1/2  ounces blue cheese, crumbed (1/2 cup)

Directions

1. Make pickled onion: Bring vinegar, sugar, and bay leaf to a boil in a small saucepan. Cook, stirring, until sugar dissolves, about 1 minute. Immediately stir in onion and remove from heat; let cool (discard bay leaf).

2. Transfer 3 tablespoons pickling liquid to a bowl. Whisk in mustard and oil; salt and pepper to taste, for dressing.

3. Cook bacon in a large nonstick skillet over moderate heat, turning once, until crisp and golden brown, 6 minutes. Transfer to paper towels to drain; crumble. Transfer 1/4 cup onion (no liquid) to a large bowl and toss with half of bacon, the spinach, turkey, pecans, cheese, and dressing; salt and pepper to taste. Sprinkle with remaining bacon, Drain remaining onion and serve on the side to top salad, if desired. Makes 4 servings.