Spinach Salad With Bacon Recipe From Rick Gresh

• For the bacon candles
• 1 cup red wine vinegar
• 2 gelatin sheets (or 1 teaspoon powdered gelatin)
• ¾ pound bacon
• 2 teaspoons minced thyme
• 2 teaspoons minced parsley
• 1 teaspoon black pepper
• Two 4-inch lengths of twine, dipped in vegetable oil
• Two 2-ounce votive candle containers
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• For the spinach salad
• ½ pound spinach, washed torn into bite-size pieces
• Salt and pepper
• ½ red onion, sliced into ½-inch rings
• 1 egg, hard-boiled, peeled and coarsely chopped
• 2 ounces feta cheese, diced

• Chipotle powder (optional)

1. Make the vinegar gelatin: In a small pot, bring the vinegar to a boil and add the gelatin. Pour the gelatin into a small pan or bowl and chill until solid. When set, chop the vinegar gelatin into small cubes.
2. Render the bacon: Cook the bacon over low heat until the fat is completely rendered. Pour the fat through a strainer, discard the solids, and chill. When fat is semi-solid (soft enough to stir easily but not too warm, or it will melt the gelatin) stir in the thyme, parsley and pepper.
3. Make the candles: Hold the twine in the candle container and spoon in a layer of the bacon fat. Top with a sprinkle of gelatin cubes, and repeat layers until the top of the container is reached. Repeat with the other candle. Chill until the fat is solid.
4. Make the salad: Toss the spinach with salt and pepper. Broil or grill the onion until soft. Dust the egg with chipotle powder, if using, and layer on a plate with onion, feta cheese and spinach. Light bacon candles, and after fat melts (about 10 minutes), slowly pour over salads at the table.