Can be prepared in 45 minutes or less.

Ingredients

　　5 slices of lean bacon, chopped fine

　　2 tablespoons minced shallot

　　1/2 cup finely chopped apple

　　2 tablespoons cider vinegar

　　1 1/2 cups unpasteurized apple cider

　　1 teaspoon Dijon-style mustard

　　1 tablespoon olive oil

　　1 pound fresh spinach, coarse stems discarded and the leaves washed well and spun dry

　　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.