Spinach Salad with Smoked Chicken, Apple, Walnuts, and Bacon

• 3/4 cup walnuts, chopped
• 1/4 pound sliced bacon
• 2 tablespoons red-wine vinegar
• 1 teaspoon Dijon mustard
• 3/4 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 1/3 cup cooking oil
• 2/3 pound smoked and sliced boneless chicken breast
• 1 pound spinach, stems removed, leaves washed (about 9 cups)
• 1 small red onion, chopped fine
• 1 tart apple, such as Granny Smith, peeled, cored, and cut into 1/2-inch pieces

1. Heat the oven to 350.
2. Toast the walnuts until golden brown, about 8 minutes.
3. Let cool.
4. In a large frying pan, cook the bacon until it is crisp.
5. Drain the bacon on paper towels and then crumble it.
6. In a small glass or stainless-steel bowl, whisk the vinegar with the mustard, salt, and pepper.
7. Whisk in the oil.
8. In a large bowl, combine 2 tablespoons of the dressing with the chicken.
9. Let sit for about 5 minutes so that the chicken absorbs the dressing.
10. Add the walnuts, bacon, spinach, onion, apple, and the remaining dressing and toss.

walnuts, bacon, redwine vinegar, mustard, salt, freshground black pepper, cooking oil, chicken breast, red onion, apple

Taken from www.foodandwine.com/recipes/spinach-salad-smoked-chicken-apple-walnuts-and-bacon (may not work)