Baby Spinach and Red Cabbage Salad with Bacon Vinaigrette

1 clove garlic clove, minced
1/8 teaspoon salt
1/2 teaspoon coarse-grind mustard
1/2 teaspoon honey
4 1/2 teaspoons white wine vinegar
7 1/2 teaspoons extra-virgin olive oil
1/4 cup pine nuts (I would probably leave this out)
4 slices Apple wood smoked bacon, chopped
1 lb red cabbage, cut into 1/2-inch-thick slices
4 to 6 oz baby spinach, stems discarded

Mash the garlic and salt to a paste in a bowl.Whisk in the mustard, honey and vinegar.Add the olive oil in a stream, whisking until emulsified.Toast the pine nuts in a heavy large skillet over medium heat for 2 minutes or until golden brown, stirring frequently. Add the bacon to the pine nuts.

Cook for 2 minutes, or until the bacon is brown and crisp.Add the cabbage, tossing to combine. Cook, covered, for 8 to 10 minutes or until the cabbage is wilted and tender.Reduce the heat to low. Add the spinach.

Cook until the spinach begins to wilt, stirring gently.Remove from the heat. Add the vinaigrette and toss to combine. Serve immediately.