Smoked Salad

Sometimes you just can't help playing with your toys. In this case I made a fairly simple spinach salad with bacon, mushroom, and cheddar cheese. I usually add pecans, but since I didn't have any, I decided to smoke the whole thing with pecan wood. I let the smoke infuse for about ten minutes. The smokiness was pretty subtle, though a little more pronounced when I took a bite with mushroom. The bacon was cooked on the stove top on medium heat so as to render the fat. I deglazed the pan with an appropriate amount of apple cider vinegar so that I had a nice warm vinaigrette. While not ready for fine dining, still a damn fine dinner.