Spinach Salad with Warm Citrus-Bacon Vinaigrette


2 bacon slices
1/3 cup fresh orange juice
2 tablespoons brandy
1 1/2 tablespoons red wine vinegar
1 teaspoon honey
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon water
1/4 teaspoon fresh lemon juice
1/2 Granny Smith apple, thinly sliced
4 cups bagged prewashed baby spinach
1/2 cup thinly vertically sliced red onion
1/4 cup chopped peeled mango
1 tablespoon chopped walnuts, toasted
12 fresh raspberries
Cracked black pepper (optional)

To prepare vinaigrette, cook bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Discard drippings. Add orange juice, brandy, vinegar, and honey to pan; cook over medium-low heat 5 minutes or until reduced to about 2 tablespoons. Stir in bacon, salt, and 1/8 teaspoon pepper.

To prepare salad, combine water and lemon juice in a medium bowl. Add apple; toss to coat. Remove apple from bowl with a slotted spoon; place in a large bowl. Add spinach, onion, and mango to apple. Drizzle with vinaigrette, and toss gently to coat. Arrange about 2 1/4 cups salad on each of 2 plates; top each serving with 1 1/2 teaspoons walnuts and 6 raspberries. Sprinkle with cracked black pepper, if desired. Serve immediately.

Source: Sean Murphy, Beach Bistro/Anna Maria Island, Cooking Light Magazine, MAY 2005

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