Recipe Courtesy of Digby Law's Vegetable book - Serves 8
Large bunch of fresh spinach ( Using baby spinach is fine)
3 rashers bacon
50g unblanched almonds
Wash the spinach well, remove the stalks and set them aside to use in a soup or puree. If the leaves are large break them into salad sized pieces. Drain well.
Fry the bacon gently until really crisp, remove the fat and crumble the bacon. Reserve 1 Tablespoon of bacon fat for the dressing. Fry the almonds in the remaining bacon fat until swollen and crunchy. Take care not to burn them. Set them aside with the bacon.
To make the dressing, in a screw top jar combine;
2/3 c olive oil
1/4 c cider vinegar
1 tsp tarragon, finely chopped
1 Tbsp bacon fat
2 cloves garlic, crushed
1 tsp salt
1/4 tsp black pepper
Shake the dressing well to blend. Just before serving toss the spinach carefully in the dressing - it bruises easily- and sprinkle with the bacon and almonds.