Warm Spinach, Mushroom, And Goat Cheese Salad

• 6 bacon slices, chopped
• 1 large red bell pepper, cut lengthwise into thin strips
• 12 ounces crimini (baby bella) mushrooms, coarsely chopped
• 1 10-ounce bag spinach leaves
• 1/2 medium-size red onion, cut into paper-thin slices
• 2/3 cup olive oil
• 1/3 cup white wine vinegar
• 2 tablespoons sugar
• 4 ounces chilled soft fresh goat cheese, crumbled (about 1 cup)

1. Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bell pepper to drippings in skillet; saute 2 minutes. Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and saute until tender and beginning to brown, about 4 minutes. Add mushrooms to bowl with bell pepper and reserve skillet. Add spinach and onion to same bowl.
2. Add oil, vinegar, and sugar to reserved skillet; bring to boil, whisking until sugar dissolves. Season dressing with salt and pepper. Toss salad with enough warm dressing from skillet to coat. Divide salad among 4 plates. Sprinkle with goat cheese.

bacon, red bell pepper, crimini, spinach, red onion, olive oil, white wine vinegar, sugar, goat cheese

Taken from www.epicurious.com/recipes/food/views/warm-spinach-mushroom-and-goat-cheese-salad-231726 (may not work)