Thoroughly wash, trim, and drain the spinach. Place it in a large stainless steel bowl and set aside. In a medium saute pan over medium heat, cook the bacon until crispy, about 15 minutes. Using a slotted spoon, remove the bacon from the pan. When cool enough to handle, crumble the bacon into small pieces and set aside. Place the pan back on the heat and saute the garlic and onion until they begin to give off their aroma, 2 or 3 minutes. Remove from the heat and add the thyme, vinegar, and mustard. Mix well. Add the olive oil, season with pepper and salt, and blend thoroughly. Return the pan to the heat and bring the dressing just to a boil. Immediately pour it over the spinach, toss, and distribute among 6 salad plates. Top with the crumbled bacon and Gouda and serve immediately while still warm. Serves six. Per serving: 810 Calories (kcal); 73g Total Fat; (78% calories from fat); 31g Protein; 12g Carbohydrate; 129mg Cholesterol; 1167mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.