Warm Spinach Salad With Cannellini Beans And Shrimp

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1/2 pound baby spinach (7 cups)

3 slices of bacon, cut crosswise into 1/2-inch strips

1 pound shelled and deveined large shrimp

Kosher salt and freshly ground pepper

One 15-ounce can cannellini beans, drained and rinsed

1/4 cup plus 1 tablespoon extra-virgin olive oil

1 small shallot, minced

1 tablespoon Dijon mustard

1/4 cup red wine vinegar

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