Spinach Salad with Roasted Grapes and Warm Bacon Vinaigrette

1 . Stage

Preheat the oven and prepare a baking sheet: Preheat the oven to 375℉. Line a rimmed baking sheet with parchment paper.

2 . Stage

Drizzle grapes with oil and season: In a small mixing bowl, toss together the grapes with extra virgin olive oil and a sprinkle of salt and ground black pepper. Spread the grapes onto the parchment lined baking sheet.

3 . Stage

Roast grapes: Roast the grapes for 15-20 minutes or until they are wrinkled and starting to bubble. Some of the grapes may burst but try to pull the grapes out of the oven before they do so, otherwise they lose texture.

4 . Stage

Toast the walnuts: In a large dry skillet over medium heat add the walnuts. Stir constantly, until the nuts are warm and give off an aroma, about 5 minutes. Remove walnuts from skillet and set aside.

5 . Stage

Prep and cook the bacon: Using the same skillet you toasted the walnuts in, add the chopped bacon. Cook over medium-high heat, stirring occasionally, until browned and crispy, about 10 minutes. Use a slotted spoon to transfer bacon pieces to a paper towel lined plate to remove excess grease. Reserve the remaining bacon drippings in the pan.

6 . Stage

Make the vinaigrette Transfer 1/4 cup of bacon drippings to a small saucepan over medium heat. Add the shallot and sauté until translucent, 2 to 3 minutes. Whisk in the Dijon mustard, apple cider vinegar, sugar, salt, and ground black pepper. Continue cooking for about 3 to 5 minutes until the vinaigrette begins to reduce and thicken. Taste and adjust seasoning, if needed. When the vinaigrette coats the back of a spoon, it’s ready. Transfer the warm vinaigrette to a small bowl or jar.

7 . Stage

Assemble the salad and serve: Spread the baby spinach on a serving platter or salad bowl. Top with the roasted grapes, bacon pieces, walnuts, and feta. Pour half of the warm vinaigrette over the salad and toss to combine. Serve immediately with remaining vinaigrette on the side.