Keto Spinach Salad with warm Bacon Dressing

Directions

Place the bacon in a large nonstick skillet over medium heat, and cook, stirring occasionally, until the bacon is crisp, 8 to 10 minutes. While the bacon cooks, start the dressing: in a medium bowl, whisk together the vinegar, sweetener, mustard, salt, and pepper. Set aside. Using a slotted spoon, transfer the cooked bacon to the paper towel–lined plate. Return the skillet to the burner over low heat. Add the shallots to the bacon fat in the skillet and cook, stirring frequently, until softened, 1 to 2 minutes. Do not brown. Add the vinegar mixture to the skillet with softened shallots and whisk to combine. Add the spinach to the skillet and toss to coat evenly. Taste and adjust the seasoning with salt and pepper, if necessary. Divide the salad between 2 plates or bowls; evenly divide the cooked bacon, feta cheese and candied nuts among them. Serve immediately. 

Candied Pecans

Preheat oven to 325°F (165°C). Line a rimmed baking sheet with a piece of parchment paper and set aside. Melt the butter in a medium saucepan. Take off heat. Add the sweetener, cinnamon, cumin, salt and cayenne. Stir until well combined and the sweetener has pretty much dissolved. Add the nuts to the mixture in the saucepan and mix gently until all the nuts are coated. Try not to break any of the nuts. Pour out onto the prepared pan. Spread out so there’s no overlapping. Bake until the coating has caramelized and set, and reached a deep golden brown, 10 to 15 minutes. Check after 8 minutes, as the nuts can burn very quickly. If there is still butter that’s runny, they are not done yet. Check often. Take the nuts out of the oven when they’re done and let them cool completely in the pan. The nuts will harden up as they cool. Break apart any clusters and serve.