Spinach, Corn Salad with Warm Maple Bacon Dressing



1/2 Sweet Maui Onion
All Purpose Flour
1 ear Corn shucked
4 slices Farmer John® Maple Bacon chopped
1/4 cup Maple Syrup
3 Tbs. Dijon Mustard
1 Tbs. Extra Virgin Olive Oil
1/4 cup Sherry Vinegar
1 Tbs. Balsamic Vinegar
Salt and Pepper to Taste
6 oz. Baby Spinach rinsed and dried
1 small Red Bell Pepper thinly sliced
2 oz. Smoked Cheddar or Gloucester Cheese shavings

1: Thinly slice onion. Dredge lightly in flour. Fry in oil heated over high heat. Fry until golden brown. Place on paper towel lined surface to drain.
2: Heat a saucepan over high heat. Place corn kernels in pan and toss quickly. Heat until just tender, set aside to cool.
3: Fry bacon in skillet over medium heat until crispy. Remove bacon and place on paper towel lined surface. Strain drippings through a sieve into a mixing bowl. Whisk in the maple syrup, mustard, and olive oil. Very slowly add vinegars to bowl while whisking. Season to taste with salt & pepper.
4: Place spinach, red bell, onion and corn on serving platter. Top with cheese and bacon. Serve with dressing (reheat if necessary).
 

Serves 4