Cook the bacon in a skillet until crispy, remove it from the skillet with tongs and place it on paper towels to absorb the grease, then chop it into small pieces.
Toast the walnuts in a skillet for 3 minutes with 1 tablespoon of olive oil. Then place them on a kitchen towel, season with salt and pepper, and chop into pieces.
In a small bowl, mix the remaining 3 tablespoons of oil and vinegar with a whisk to emulsify. Add salt and pepper.
Wash the spinach leaves, dry them, and tear them if necessary. Toss with bacon, half of the walnuts, and dressing. Top with pieces of cheese and the remaining walnuts.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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