Instructions: Remove tough stems from spinach. Rinse and dry well. Place in a bowl. In a large saute pan, fry bacon until crisp. Drain bacon and set aside, OR, Place a large saute pan with over medium heat. Add 2 tablespoons butter or olive oil. Fry prosciutto for 1 or 2 minutes, add mushrooms and onions.

Saute the mushrooms and onions until they are slightly brown and tender, about 3 minutes. Do NOT overcook. Pour hot mixture over spinach in bowl.

To the pan, add vinegar of choice (white or balsamic vinegar) and deglaze the pan. Add rest of butter or oil and honey. Warm the vinaigrette for about a minute and pour over the salad. Toss to wilt and season. Top with cheese Gorgonzola. Season with salt and pepper, sprinkle with pecans, and serve immediately.

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