Wilted spinach salad with persimmons, pomegranate seeds, pistachios and of course....BACON!
Fall flavors galore...cut 4-6 slices of bacon into small strips, then fry until browned and set aside 3 tablespoons of bacon fat in a bowl and put the the bacon on a paper towel to drain. Thinly slice two shallots and add to the warm pan along with one clove finely minced garlic. Turn heat on low and cook the shallots until wilted and the garlic blooms. Add 3 teaspoons or so of apple cider vinegar, a little sugar and few grinds of pepper. Add back the bacon fat and cook a bit until the dressing looks blended. Taste and adjust vinegar and sugar to taste. Pour over the fresh spinach, persimmons, pomegranate seeds and pistachios and eat! Sweet and salty and great on a cold fall evening.