In a large skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the apple over moderate heat, stirring, for 1 minute, add the vinegar, the cider, and salt and pepper to taste, and boil the mixture, stirring occasionally, for 8 to 10 minutes, or until it is reduced to about 1/2 cup. Whisk in the mustard, the oil, and salt and pepper to taste. In a large bowl toss the spinach with the warm dressing until it is just wilted and sprinkle the salad with the bacon. Serves 4. Gourmet October 1991
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|Serving Size: 1 Serving (1061g)|
|Recipe Makes: 1|
|Calories from Fat: 621 (62%)|
|Amt Per Serving||% DV|
|Total Fat 69g||92 %|
|Saturated Fat 21.9g||109 %|
|Monounsaturated Fat 30.7g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 95.2mg||29 %|
|Sodium 1595.3mg||55 %|
|Potassium 3314.6mg||87 %|
|Total Carbohydrate 71.6g||21 %|
|Dietary Fiber 12.3g||49 %|
|Sugars, other 59.3g|
|Protein 30.3g||43 %|
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Calories per serving: 998
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