2 tablespoons of red wine wine vinegar
1 tablespoon Dijon mustard
1/1/2 teaspoon fresh chopped thyme
1 garlic clove minced
6 tablespoons olive oil
8 bacon slices, fried and coarsely chopped – Benton’s or Nuedke’s(fresh Market(
10 cups spinach leaves
1/1/2 cups fresh basil leaves
Grape tomatoes to taste
For the walnuts… put 1 cup of walnut halves on a metal sheet. Put into a preheated 350F and cook for 10 to 12 minutes. This can be done ahead.
Whisk white wine vinegar, Dijon thyme and garlic in a medium bowl to blend. Gradually whisk in the olive oil. Season dressing to taste with salt and pepper.
Cook bacon in a large skillet until brown and crisp. Transfer to a paper towel and drain.
Combine spinach, basil, and tomatoes in a large bowl. A bacon and walnuts and toss with enough dressing to coat. Top with more walnuts and serve.