Instructions: Heat a large pot of salted water to a boil; add potatoes. Cook until potatoes are tender, 10 to 15 minutes.

Drain; let cool until just warm. Cut into 1/4 inch slices; set aside.

Cook bacon in a skillet over medium-low heat until crisp but still chewy, eight minutes. Drain bacon on paper towels. Let cool.

Chop or crumble into bits; set aside. Pour all but 1 tablespoon of fat from skillet; wipe clean. Turn heat to medium-high. Cook shallots until golden, one minute.

Mix bacon, oil, shallots, vinegar, maple syrup and orange zest in a small bowl. Season with salt and pepper. Heat in microwave until warm, about 30 seconds. Toss potatoes and spinach in large bowl with dressing. Garnish with pine nuts.

Note: To toast pine nuts, place in a dry skillet over medium-low heat. Cook, stirring nuts occasionally, until golden brown, one to two minutes. Watch carefully to avoid burning.

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