Emeril's Spinach, Dried Cherry and Goat Cheese Salad With Warm

This came from Emeril. He aired this recipe in 2004. I am excited to serve it at Thanksgiving 2007. It is quick, flavorful, and beautiful.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 8  ounces bacon, diced
• 1⁄2 cup  finely chopped red onion
• 1  teaspoon  minced garlic
• 1⁄4 teaspoon fresh ground black pepper
• 1  pinch salt
• 1 1⁄2 tablespoons creole mustard
• 1⁄4 cup red wine vinegar
• 2  tablespoons sugar
• 1⁄2 cup dried cherries
• 1⁄4 cup  vegetable oil
• 8  cups fresh spinach, tough stems removed, washed and spun dry (about 12 ounces)
• 1  large orange, segmented
• 4  ounces  goat cheese, crumbled

Directions

1. n a large skillet, cook the bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels and pour off all but 1/4 cup of grease from the pan.
2. To the fat in the pan, add the onions and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic, pepper, and salt and cook, stirring, for 30 seconds. Add the mustard and vinegar and cook, stirring to de-glaze the pan. Add the sugar and stir to dissolve. Add the cherries and cook, stirring, until slightly plumped and warmed through, about 1 minute. Remove from the heat and whisk in the oil. Return the bacon to the pan and adjust the seasoning, to taste.
3. In a large bowl, toss the spinach with the warm dressing. Divide the salad among 4 salad plates, arrange the orange segments around the edges, crumble the goat cheese over the top and serve.