Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous
¼ lb bacon (2 thick slices), cut into lardons
½ lb cremini mushrooms
¼ teaspoon kosher salt
1 tablespoon caper brine (or vinegar of your choice)
1 teaspoon Dijon mustard
6 ounces spinach, stems removed and leaves torn
¼ cup pecans, toasted and roughly chopped
2-4 tablespoons capers (add more if you love the flavor of capers)
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