Spinach Salad with Bacon Dressing

Prepare the skillet by cooking and stirring bacon with 1/4 cup vegetable over medium heat until it reaches a golden brown color and becomes crispy, taking around 5 to 7 minutes. Carefully transfer the bacon into a strainer positioned over a bowl, reserving 1/3 cup of crispy bacon bits.

Reheat the skillet over medium heat and stir in sliced onions along with a pinch of salt; cook until they turn golden brown, approximately 5 minutes. Stir in minced garlic and continue cooking, stirring constantly, until the garlic becomes fragrant and golden, taking just 1 minute.

Combine the cooked onions with cider vinegar, rice vinegar, 1/2 cup water, sugar, and Dijon mustard in a bowl; whisk until well combined. Increase the heat to medium-high and bring the mixture to a simmer.

In another bowl, whisk 2 teaspoons of water with cornstarch until smooth. Gradually pour the cornstarch mixture into the onion mixture and whisk continuously until it thickens, taking around 3 to 4 minutes. Reduce the heat to low.

Drizzle the reserved 1/3 cup of crispy bacon drippings into the onion mixture, whisking constantly to avoid lumps. Add the cooked bacon and stir until well combined. Season with cayenne pepper, salt, and black pepper to taste.

In a large bowl, combine the fresh spinach, cooked black-eyed peas, sliced mushrooms, and cherry tomatoes; toss to combine. Drizzle the hot bacon dressing over the spinach mixture; quickly toss and serve immediately.