Render 4-5 slices of bacon. Cook diced shallot and mushrooms in the bacon fat. We used King Oyster mushrooms this time, but whatever you like.

If you run out of bacon fat. add 2t of butter (unsalted).  

Deglaze pan with some brandy.  Then add a a good drizzle of balsamic vinegar. 

Then turn off the heat and toss with baby spinach leaves.  Add more than you think you will need since they will reduce.  

Sprinkle with kosher or pink sea salt salt and serve warm.