8 oz. Esotico spinach pasta (cook as directed on back of package)
4 slices thick cut bacon, diced
1 medium shallot
1/4 cup apple cider vinegar or white wine vinegar
1 tbsp. brown sugar
1 tsp. dijon mustard
1/2 to 1 lb. baby spinach
Cook bacon until crisp and set aside, reserving 3 tbsp. fat. Sauté shallots over medium heat for 1-2 minutes. Wisk in vinegar, sugar and mustard. Cook for 1 minute and remove from heat. Combine spinach, pasta and bacon. Add vinaigrette and toss. Salt and pepper to taste.