Recently we ate at Napa Valley Grille at the Mall of America and they had this salad on their menu, and we loved it. It was flavorful, and the combination of simple ingredients made it one of the best, if not the best salad we've ever had, so naturally, I had to try to copy it, with my tweaks of course. It's simple, so when you're in the mood for salad, don't hesitate to give this a shot!

Here's what you need:
Fresh Baby Spinach
Fresh Baby Arugula
6 Strips of Bacon
2 Shallots, sliced thinly
1/4 - 1/2 Cup of Apple Cider Vinegar
Salt, to taste (1 teaspoon ++)
Black Pepper, to taste (add as you like)
Sugar, to taste (about 1 tablespoon)

Method:
1. Start rendering the bacon in a non-stick pan. Cook it until it's nice, brown and crispy. Once the bacon is cooked, remove and set aside on a paper towel.

2. Strain the bacon drippings and reserve in a small bowl.

3. Add 1 tablespoon of the bacon drippings back to the skillet/pan and saute the shallots until they are wilted and caramelized. This is important, because it's a foundation for this dish.

4. Return 2 tablespoons of bacon drippings to a mixing bowl and add the apple cider vinegar whisking to well incorporate the two liquids, add the sugar, salt and pepper. The sugar will cut some of the acidity of the vinegar, but I found myself having to add more salt, again, to taste.

5. Cut up some of the bacon strips (forming bacon bits) to throw over the salad.

6. Remove the shallots from the skillet, and add the dressing back to the skillet to warm it up. Poor over mixed spinach and arugula, add some of the bacon over the top, toss and serve!