Tom's Spinach Salad with Shrimp

Ingredients

• 3 slices center-cut bacon
• 1 pound jumbo shrimp, peeled and de veined
• 2 cups thinly sliced fennel bulb (about 1 medium bulb)
• 1 cup grape tomatoes, halved
• ½ cup thinly sliced red onion
• fresh baby spinach
• 2 tablespoons finely chopped shallots
• 3 tablespoons Celia's extra-virgin olive oil
• 1 tablespoon Celia's Traditional balsamic vinegar
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Directions

1. Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan, reserving drippings, and crumble. Add the shrimp to pan, and cook 2 minutes, turning once.
3. Combine bacon, 2 cups fennel, grape tomatoes, red onion, and baby spinach in a bowl. Combine the remaining ingredients in a small bowl, stirring with a whisk. Add the shrimp and balsamic mixture to spinach mixture; toss well.

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