Balsamic Mushroom Bacon Spinach Salad

Fry bacon in a dry frying pan (no oil) until crispy, about 7 minutes. Spoon bacon out of the pan (leaving the fat in the pan), and drain the oil off the bacon on kitchen paper.

Depending on how much bacon fat is left in the pan, you may have to pour some out. You want about 1 tbsp of fat in the pan.

Fry the mushroom slices in the bacon fat until they are really browning. Add balsamic vinegar and stir in, allow to caramelise slightly over the heat. Check that the mushrooms are cooked through, then season with salt and ground black pepper to taste.

Arrange the spinach on a salad platter. Top with the mushrooms, then the bacon bits, and then the feta.