Spinach and Fennel Salad with Candied Bacon
Ingredients
- 8 slices of thick-cut bacon
- 1/3 cup packed light brown sugar
- Kosher salt
- Pepper
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- 1 medium fennel bulb—halved, cored and very thinly sliced
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons sherry vinegar
- 8 ounces baby spinach (12 cups)
- 2 cups lightly packed basil leaves
- 4 ounces French feta cheese, crumbled
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