Spinach Salad With Sauteed Pears

From Chef John Folse.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 1 (10 ounce) package fresh spinach
• 1  cup water
• 1⁄4 cup lemon juice
• 2  bosc pears
• 4  slices bacon, chopped
• 1⁄4 cup olive oil
• 1  medium onion, sliced
• 1  medium red bell pepper, sliced
• 1  cup white wine vinegar or 1  cup red wine vinegar
• 2  tablespoons sugar
• 1  teaspoon  grated  orange rind
• 1  teaspoon dried thyme
• 1⁄2 teaspoon dried basil
• 1  teaspoon salt
• 1⁄2 teaspoon cracked pepper
• 1⁄2-1  teaspoon  hot sauce

Directions

1. Wash spinach and remove/discard stems; set spinach aside.
2. Combine the water and lemon juice in a bowl; peel, core, and chop pears.
3. Place in lemon-water mixture; set aside.
4. In a large skillet, cook bacon in olive oil over medium-high heat until crisp.
5. Add in onion and pepper slices; cook 3 minutes or until tender.
6. Drain pears and add to skillet; cook just until tender.
7. Add vinegar, sugar, and orange rind; bring to a boil.
8. Remove mixture from heat; stir in thyme and next 4 ingredients.
9. Put spinach in a large serving bowl, add hot mixture and toss gently.
10. Serve immediately with a slotted spoon.