Fennel and Spinach Salad with Shrimp and Balsamic Vinaigrette

INGREDIENTS

slices center-cut bacon

1 lb

jumbo shrimp, peeled and deveined

2 cups

thinly sliced fennel bulb (about 1 medium bulb)

1 cup

grape tomatoes, halved

1/2 cup

thinly sliced red onion

1 9 ounce package

fresh baby spinach

2 tbsp

finely chopped shallots

3 tbsp

extra-virgin olive oil

1 tbsp

balsamic vinegar

1 tsp

Dijon mustard

1/4 tsp

salt

1/4 tsp

freshly ground black pepper