Wilted Spinach Tomato Salad

Preheat oven to 350 degrees F (180 degrees C).

In a large bowl toss together French Bread (3 cups), Fresh Dill (1 Tbsp), Sea Salt (to taste), and Freshly Ground Black Pepper (to taste). Drizzle with Olive Oil (2 Tbsp) and toss until evenly coated. Spread out in a single layer on a large baking sheet. Bake for 15-18 minutes, turning once.

Remove from oven and set aside until ready to use.

Place Fresh Spinach (7 oz) in a large bowl.

Whisk together Whole Grain Mustard (1 1/3 Tbsp), Apple Cider Vinegar (2 1/2 Tbsp), and Olive Oil (1 Tbsp) in a small bowl and set aside.

In a medium-size skillet fry Bacon (5 oz) until starting to crisp and most of the fat has rendered.

Scoop out bacon with a slotted spatula to a paper towel lined plate, leaving approximately 3 tablespoons of bacon grease in the pan.

In the same pan over medium heat, sauté Garlic (3 cloves) bacon grease until fragrant, about 1 minute.

Add Red Onion (1 cup) and sauté for 1 minute.

Stir in Cherry Tomatoes (2 cups) and cook, tossing often for 1 minute. Pour in dressing and add bacon, stir to combine.

Pour over spinach while hot and toss to coat the spinach. Season with Sea Salt (to taste) and Freshly Ground Black Pepper (to taste).

Garnish with Asiago Cheese (1/3 cup), croutons and Fresh Dill (to taste). Serve immediately.