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Warm Spinach Salad with Cannellini Beans and Shrimp Recipe


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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