Baby Spinach Salad With Black Eyed Peas, Lardons, And Pecan-Vinaigrette Recipe

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Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 medium white onion, halved

1 cup black eyed peas, soaked in cold water overnight

1/4 cup pecan oil or other nut oil

1 bay leaf

1 tablespoon chopped shallots

1/4 cup red wine vinegar

1/4 teaspoon black peppercorns

Chicken stock or water, to cover

1/2 cup canola oil

1 pound baby spinach, washed and dried

1/4 cup toasted pecan pieces, finely chopped, plus 1/3 cup

1/2 pound slab bacon or thick cut (cut into 1/4-inch strips or "lardons")

1 teaspoon Dijon mustard

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