Instructions: 1. Blanch bacon, by placing in saucepan and covering with cold water. Add 1 teaspoon salt, bring to boil and drain. Pat dry on paper towel.

2. Heat olive oil in medium skillet. Add bacon and cook over medium heat until crisp, about 10 minutes. Drain bacon, reserving oil, and set aside.

3. Mix bacon oil with vinegar in small saucepan. Stir in pine nuts. Place spinach in large bowl.

4. Preheat oven to 450 degrees. Line jellyroll pan or similar baking sheet large enough to hold all trout with foil.

5. Season inside of fish with salt and pepper. Season skin with salt. Heat 1 tablespoon canola oil in heavy nonstick skillet large enough to hold one trout. Add trout and sear over high heat a couple of minutes, until just starting to brown around edges. Place on baking sheet. Repeat with remaining trout, adding oil as needed.

6. Place baking sheet in oven and cook about 6 minutes, until fish is just cooked at the thickest part.

7. While trout is cooking, bring dressing just to a simmer. Pour half dressing over spinach, add bacon and toss. Season with salt and pepper.

8. When trout are done, place skin side down, on 4 warm dinner plates. Drizzle with remaining dressing, top each portion with spinach salad and serve.

Time required: 1 1/4 hours

Original Title: BROOK TROUT WITH BACON-SPINACH SALAD IN BACON BALSAMIC VINAIGRETTE

In This Article But Which Bacon to Bring Home? A Buyers Guide Recipe: Brook Trout With Bacon-Spinach Salad in Bacon-Balsamic Vinaigrette Recipe: Bacon-Baked Clams Recipe: Bacon-Potato Cake

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