Recipe:Salade d'epinards et chevre

Salad

 * 1 lb. spinach, cleaned well and dried
 * 1/2 lb goat bacon
 * chevre cheese
 * grape tomatoes
 * walnuts

Dressing

 * 1/2 cup safflower oil
 * 1/4 cup champagne vinegar
 * 1 tbsp sugar
 * pinch salt and pepper
 * 1/4 tsp dijon mustard
 * 1/4 tsp fresh tarragon

Directions

 * Add mustard and herbs to vinegar, and whisk in oil.
 * Cook bacon in pan and remove, leaving fat in pan.
 * Blanch spinach in the rendered goat bacon fat
 * Toss spinach with dressing
 * Plate individually in this order: greens, bacon, tomatoes, cheese, walnuts

Serve as first course, or, in the French fashion, before dessert.