Baby Spinach Salad with Warm Citrus-Bacon Vinaigrette

Ingredients

• 4 cups bagged prewashed baby spinach 
• 2 slices bacon 
• 0.1 teaspoon pepper black freshly ground
• 2 tablespoons brandy 
• 0.5  apples i use 2 granny smith apples thinly sliced
• 1 teaspoon honey 
• 0.3 teaspoon juice of lemon fresh
• 0.3 cup mangos peeled chopped
• 0.5 cup thinly onion red vertically sliced
• 0.3 cup orange juice fresh
• 12  raspberries fresh
• 1.5 tablespoons red wine vinegar 
• 0.1 teaspoon salt 
• 1 tablespoon walnuts toasted chopped
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• slotted spoon

Directions

1. To prepare vinaigrette, cook bacon in a medium nonstick skillet over medium heat until crisp.
2. Remove bacon from pan; crumble. Discard drippings.
3. Add orange juice, brandy, vinegar, and honey to pan; cook over medium-low heat 5 minutes or until reduced to about 2 tablespoons. Stir in bacon, salt, and 1/8 teaspoon pepper.
4. To prepare salad, combine water and lemon juice in a medium bowl.
5. Add apple; toss to coat.
6. Remove apple from bowl with a slotted spoon; place in a large bowl.
7. Add spinach, onion, and mango to apple.
8. Drizzle with vinaigrette, and toss gently to coat. Arrange about 2 1/4 cups salad on each of 2 plates; top each serving with 1 1/2 teaspoons walnuts and 6 raspberries.
9. Sprinkle with cracked black pepper, if desired.
10. Serve immediately.