Spinach Salad with Hot Bacon Dressing - Brian's
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Here's how I do it. Part of dinner for four.

Lots of top-grade spinach. Be fastidious about washing it and trimming the stems.
1/2 pound thick-cut bacon
1/4 cup olive oil (no need here for extra-virgin)
1 medium onion. I like the purple ones for this dish.
minced garlic to taste
chopped walnuts to taste (more is better, usually)
1 glog red wine vinegar (2 Tbsp or so)
1 Tbsp dark brown sugar
croutons
mandarin orange segments

Cut bacon into squares (it's much easier and faster to cut it before you cook it). Cook until it's crisp; set aside. Save some of the rendered fat.

Meanwhile, chop and saute the onion in the olive oil.
Add garlic and walnut chunks after the onion is translucent.
Add the cooked bacon and sugar and as much of the bacon fat as you dare (2 Tbsp is a sensible amount).
Add salt and pepper to taste, then blend into the composed spinach leaves.
Add mandarin orange segments and croutons.
Serve immediately.