Spinach Salad with Apples, Bacon and Spicy Maple Walnuts

For the salad:
Cook the bacon in a frying pan over medium heat until crisp. Remove bacon to a paper towel lined plate. Using a paper towel, wipe excess bacon grease from pan, but leave a thin coating.

For the walnuts:
Add the walnuts into the pan and cook over medium-low heat. If the bacon grease starts smoking, remove from heat immediately and reduce heat to prevent walnuts from burning. Cook for 5 or so minutes until lightly golden.

While cooking walnuts, combine the maple syrup, cayenne, cinnamon and salt in a medium bowl. Once walnuts are toasted, transfer them to the bowl and toss until thoroughly coated. Allow to cool before adding to salad.

Combine all the salad ingredients (including crumbled bacon and walnuts) in a large bowl.

For the vinaigrette:
Combine all the vinaigrette ingredients in a small bowl. Toss the salad with the vinaigrette just prior to serving.