BUY FRESH BUY LOCAL

SPINACH, SWEET CHERRY & GOAT CHEESE SALAD
(serves 6)
½ lb. bacon, diced (I use thick cut bacon from Red & White in Shippenville)
½ c. finely chopped red onion
1 tsp. minced garlic
salt & black pepper to taste
1-1/2 tbsp coarse grain mustard
¼ c. red wine vinegar
2 tbsp sugar (or maple syrup or agave nectar)
¼ c. canola oil
8 c. fresh spinach, washed & spun dry (preferably from Juneberry)
1 c. fresh sweet cherries, halved & pitted (preferably from Chatley Farm)
4 oz. goat cheese, crumbled

Cook bacon in large skillet over med-high heat until crisp. Transfer bacon with a slotted spoon to paper towel to drain. Pour off all but ¼ c. bacon drippings. Add onion to drippings and sauté until soft, about 3 min. Add garlic and salt & pepper, cook for about 30 seconds, until garlic is fragrant. Add mustard and vinegar, stirring to deglaze pan and bring up browned bits. Add sugar and stir until dissolved. Remove skillet from heat, whisk in oil and add bacon pieces. Divide spinach, cherries and goat cheese among 6 plates and drizzle warm bacon dressing over salads. Serve immediately.