Top baby spinach with grapes, bacon, dilled Havarti cheese, and pecans, then drizzle with warm bacon-raspberry vinaigrette.

• 8 slices bacon
• 4 cups grapes
• ¼ cup raspberry vinegar
• 1 Tablespoon packed brown sugar
• Dash each salt and ground black pepper
• 6 cups baby spinach
• 4 ounces dilled havarti cheese, shaved
• Pecan halves (optional)

1. In a 12-inch skillet, cook bacon until crisp. Drain on paper towels reserving 3 tablespoons drippings in skillet.
2. Meanwhile, halve 2 cups of the grapes.
3. Add vinegar, brown sugar, salt and pepper to skillet. Heat 30 seconds just until warm.
4. In a large bowl combine spinach, and halved grapes; add warm drippings mixture. Toss to coat. Divide among 4 plates. Top with cheese and bacon. Serve with remaining grapes and pecans.

Makes 4 servings.