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Ingredients

• 1 cup black eyed peas, soaked in cold water overnight
• Chicken stock or water, to cover
• 1/2 medium white onion, halved
• 1 bay leaf
• 1/4 teaspoon black peppercorns
• 1/2 pound slab bacon or thick cut (cut into 1/4-inch strips or "lardons")
• 1 tablespoon chopped shallots
• 1 teaspoon Dijon mustard
• 1/4 cup red wine vinegar
• 1/2 cup canola oil
• 1/4 cup toasted pecan pieces, finely chopped, plus 1/3 cup
• 1/4 cup pecan oil or other nut oil
• 1 pound baby spinach, washed and dried

Description

Food Network Invites You To Try This Baby Spinach Salad With Black Eyed Peas, Lardons, And Pecan-Vinaigrette Recipe From Tanya Holland.

Food Network