Warm Spinach Salad with Bacon, Tomatoes, and Pecans

• 1/2 c. Pecan halves
• 6 slice bacon
• 1 red onion
• 1 pt. grape tomatoes
• 13 c. white-wine vinegar
• 1 tbsp. sugar
• 2 bunch flat-leaf spinach
• Coarse salt and ground pepper

1. Preheat oven to 350 degrees.
2. Spread pecans on a rimmed baking sheet, and toast in oven until golden and fragrant, 10 to 15 minutes.
3. Set aside.
4. Meanwhile, in a large skillet over medium heat, cook bacon, stirring occasionally, until browned and crisp, 6 to 8 minutes.
5. Transfer to a paper-towel-lined plate.
6. Pour off all but 3 tablespoons fat from skillet.
7. Add onion to skillet; cook, stirring occasionally, until crisp-tender, 5 to 7 minutes.
8. Add tomatoes, vinegar, and sugar; simmer until liquid thickens slightly and tomatoes are heated through, 1 to 2 minutes.
9. Place spinach in a large bowl, and pour hot tomato-onion mixture over; toss quickly to coat and wilt spinach.
10. Season with salt and pepper.
11. Sprinkle with reserved pecans and bacon.

pecan halves, bacon, red onion, grape tomatoes, whitewine vinegar, sugar, flatleaf spinach, salt

Taken from www.delish.com/recipefinder/warm-spinach-salad-bacon-tomatoes-pecans-recipe-mslo0610 (may not work)