Spinach Salad With Pecans, Bacon, Feta and Bourbon Vinaigrette

  • Author: Tonja Engen



  • Bourbon Vinaigrette:
  • 1/3 cup apple cider vinegar
  • 1 tablespoon light brown sugar
  • 3 tablespoons bourbon
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2/3 cup olive oil
  • Salad:
  • 8 ounces Bacon, diced
  • 8 ounces spinach
  • ½ cup candied pecans (I bought mine at Trader Joes)
  • 1 green apple, cored and cut into matchsticks
  • 1 radish, sliced into thin rounds
  • 4 ounces feta cheese, crumbled


  1. Whisk together vinegar, brown sugar, bourbon, Dijon mustard, salt, and pepper in a medium bowl. Add olive oil in a slow, steady stream, whisking constantly until smooth. Keep refrigerated; bring to room temperature when ready to use.
  2. Dice the bacon and cook over medium high heat until crisp. Transfer to a paper towel. Combine the remaining salad ingredients in a large bowl and add the bacon. Toss gently with the bourbon vinaigrette and serve immediately.