Ingredients

• 1/2 lb sliced bacon
• 3/4 cup pecans
• 3 tablespoons plus 2 teaspoons olive oil
• 2 tablespoons cider vinegar
• 1 (10-oz) bag baby spinach
• 2 oz goat cheese, crumbled

Instructions

1. Cook bacon in a large skillet until crisp, then transfer with tongs to paper towels to drain. Reserve 3 tablespoons fat from skillet, discarding remainder. Crumble bacon.
2. Toast pecans in 2 teaspoons olive oil in skillet over moderate heat, stirring, until 1 shade darker, then transfer to paper towels to drain. Season nuts with salt and pepper and coarsely chop.
3. Heat reserved fat in a saucepan over moderately low heat until just warm. Remove pan from heat, then whisk in vinegar and remaining 3 tablespoons olive oil until emulsified. Season dressing with salt and pepper.
4. Toss bacon, spinach, cheese, and half of nuts with enough dressing to coat. Sprinkle salad with remaining nuts.