Ingredients

• 10 slices thick-cut bacon, cut into large dice
• 6 tablespoons extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 1/4 teaspoon coarse sea salt
• 1/8 teaspoon freshly ground black pepper
• 4 cups (loosely packed) baby spinach leaves
• 1 Anjou pear, peeled, cored, and cut lengthwise into 1/4-inch-thick slices
• 3/4 cup coarsely grated Asiago cheese (about 5 ounces)
• 1/2 cup red bell pepper, cut into fine dice
• 2 tablespoons shallot, minced

Instructions

1. 1. In a large skillet over moderately high heat, sauté the bacon, stirring occasionally, until crisp, 10 to 12 minutes. Using a slotted spoon, transfer to a paper-towel–lined plate to drain. Set aside.
2. 2. In a medium bowl, whisk together the oil, vinegar, salt, and pepper. In a large bowl, toss the spinach with half the dressing.
3. 3. Divide the spinach among 4 plates. Top with the pear slices. Sprinkle the bacon, cheese, red pepper, and shallot over each plate. Drizzle with the remaining dressing and serve immediately.