Ingredients

• 5 slices bacon, roughly chopped
• 1/4 cup white wine vinegar
• 1 teaspoon sugar or honey
• 1 teaspoon dijon mustard
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 pound spinach (not baby), tough stems removed
• 2 cups seedless red grapes, halved
• 4 ounces blue cheese, crumbled (about 3/4 cup)
• Croutons, for topping

Instructions

1. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, 9 to 11 minutes. Remove to paper towels; reserve the drippings in the skillet.
2. Whisk the vinegar, sugar, mustard and 1/4 teaspoon each salt and pepper into the drippings. Slowly whisk in the olive oil until emulsified.
3. Place the spinach in a large bowl and pour the warm dressing on top; add the grapes, blue cheese and the reserved bacon and toss. Season with salt and pepper. Top with croutons.
4. Photograph by Johnny Miller