Spinach, White Bean and Red Pepper Salad

Total time: 25 minutes
    Maple syrup adds a bit of sweetness to this putting a different spin on the traditional spinach salad.  You can substitute honey if you don't have it.  The diced red pepper are sautéed briefly in the skillet after the bacon is removed, just to soften them a little. 

 Ingredients:

• 3oz (90gr) fresh spinach
• 1/2 cup (4oz (120gr) white beans, cannellini
• 2oz (60gr) bacon 2 strips
• 1/2 red pepper
• 1 egg
• 6 - 10 fresh basil leaves, torn if large
• 1 tsp olive oil
• Greek or other olives to garnish,  optional
• Maple Vinaigrette:
• 2 tbs maple syrup   substitute honey
• 1 tbs cider vinegar
• 1 tsp Dijon-style mustard
• 2 tbs salad olive oil

 Instructions:

• Hard boil egg. 
• Chop red pepper. 
• Open, drain and rinse beans. Refrigerate unused portion.
• Sauté bacon until crisp.  Remove, drain on paper towels and crumble. 
• Drain bacon fat from pan. 
• Add olive oil and red pepper and sauté briefly over medium heat, about 3 minutes. Remove and set aside.
• Wash spinach if necessary. Tear, if needed. 
• Peel egg when done and cut into chunks. 
• Maple Vinaigrette:
• In a small bowl mix maple syrup, vinegar and mustard. 
• Slowly add olive oil, whisking constantly until well combined.
• The finish: 
• Put spinach and herbs into a large bowl.  Add dressing and toss well to coat - tongs work well. 
• Add red pepper and beans and toss well to combine. 
• Add bacon and egg, toss once or twice to combine. 
• Arrange on 2 plates.  Garnish with olives if using and serve