Mix dressing ingredients together in a jar or briefly in a blender just long enough to emulsify well: 1/4 c. rice wine vinegar; 1/2 c canola oil, 1/2 c. maple syrup ( preferably 'real' maple, although I successfully use sugar free maple flavored pancake syrup often ), 1/2 tsp dry mustard, 1 shallot, minced, s & p to taste.
Fry 8 oz. bacon til crisp, drain and break into thirds. Caramelize 2 medium vidalia or other sweet onions, thinly sliced, in the bacon fat ...... cook over medium heat, stirring now and then, til slightly browned, probably about 10 minutes. Drain on a paper towel. You can do this ahead of time.
In a serving bowl or on individual plates, mix 1 small head butter ( Boston) lettuce & 1/2 bag baby spinach. Top with bacon strips, 3/4 c pecan halves, 4 oz freshly shaved Romano or Parmesan cheese strips ( shaved off with a vegetable peeler) and the caramelized onions. Pour dressing over all and top with a few pecans.
I can happily make a meal of this salad by itself.
Don't be tempted to use precooked packaged bacon for this - the onions need to caramelize in bacon fat. And I will not even entertain the horrendous thought that you might try to use powdered Parmesan cheese from a green can on this wonderful salad.....right?
