Spinach Salad

• 1/4 cup extra-virgin olive oil
• 4 ounces bacon, cut into 1-inch pieces
• 2 cups sliced button mushrooms
• 9-ounce bag fresh baby spinach
• 1/4 cup white-wine vinegar
• 1/4 cup grated Grana Padano or Parmigiano-Reggiano

1. Heat 2 tablespoons of the oil in a large skillet over medium heat.
2. Add the bacon, cook until crisp, then drain on paper towels.
3. Pour all but 2 tablespoons of the fat out of the pan.
4. Toss in the mushrooms, and cook just until wilted, about 2 to 3 minutes.
5. Combine the mushrooms and bacon in a large serving bowl, and scatter the baby spinach on top.
6. Set the skillet over high heat.
7. Pour the vinegar into the pan and bring just to a boil, then remove from heat and pour over the salad.
8. Drizzle with the remaining 2 tablespoons olive oil, and sprinkle with the grated cheese.
9. Toss, and serve immediately.

extravirgin olive oil, bacon, button mushrooms, baby spinach, whitewine vinegar

Taken from www.epicurious.com/recipes/food/views/spinach-salad-385246 (may not work)