spinach salad with warm bacon dressing

8 ounces baby spinach
8 pieces thick-sliced bacon
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper, to taste
4-6 large white mushrooms, sliced

3-4 tablespoons of pomegranate seeds (optional)
1 small red onion, very thinly sliced (optional)

Wash, drain and pat the spinach until thoroughly dry. Place into a large mixing bowl and set aside.

Fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms, pomegranate and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Serve immediately.