Spinach Salad with Smoked Chicken, Apple, Walnuts, and Bacon

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Ingredients

1. 3/4 cup walnuts, chopped
2. 1/4 pound sliced bacon
3. 2 tablespoons red-wine vinegar
4. 1 teaspoon Dijon mustard
5. 3/4 teaspoon salt
6. 1/4 teaspoon fresh-ground black pepper
7. 1/3 cup cooking oil
8. 2/3 pound smoked and sliced boneless chicken breast
9. 1 pound spinach, stems removed, leaves washed (about 9 cups)
10. 1 small red onion, chopped fine
11. 1 tart apple, such as Granny Smith, peeled, cored, and cut into 1/2-inch pieces

1. Heat the oven to 350°. Toast the walnuts until golden brown, about 8 minutes. Let cool.
2. In a large frying pan, cook the bacon until it is crisp. Drain the bacon on paper towels and then crumble it.
3. In a small glass or stainless-steel bowl, whisk the vinegar with the mustard, salt, and pepper. Whisk in the oil.
4. In a large bowl, combine 2 tablespoons of the dressing with the chicken. Let sit for about 5 minutes so that the chicken absorbs the dressing. Add the walnuts, bacon, spinach, onion, apple, and the remaining dressing and toss.