Spinach Salad with Bacon Vinaigrette Candles

Makes 2 servings

For the bacon candles

1 cup red wine vinegar

2 gelatin sheets (or 1 teaspoon powdered gelatin)

3/4 pound bacon

2 teaspoons minced thyme

2 teaspoons minced parsley

1 teaspoon black pepper

Two 4-inch lengths of twine, dipped in vegetable oil

Two 2-ounce votive candle containers

For the spinach salad

1/2 pound spinach, washed, torn into bite-size pieces

Salt and pepper

1/2 red onion, sliced into 1/2 inch rings

1 egg, hard-boiled, peeled and coarsely chopped

Chipotle powder (optional)

2 ounces feta cheese, diced

1. Make the vinegar gelatin in a small pot, bring the vinegar to a boil and add the gelatin. Pour the gelatin into a small pan or bowl and chill until solid (about 2 hours). When set, chop the vinegar gelatin into small cubes.

2. Render the bacon: Cook the bacon over low heat until the fat is completely rendered (about 30 minutes). Pour the fat through a strainer, discard the solids, and chill. When fat is semi-solid (soft enough to stir easily but not too warm, or it will melt the gelatin), stir in the thyme, parsley and pepper.

3. Make the candles: Hold the twine in the candle container and spoon in a layer of the bacon fat. Top with a sprinkle of gelatin cubes, and repeat layers until the top of the container is reached. Repeat with the other candle. Chill until the fat is solid.

4. Make the salad: Toss the spinach with salt and pepper. Broil or grill the onion until soft. Dust the egg with chipotle powder, if using, and layer on a plate with onion, feta cheese and spinach. Light bacon candles, and after the fat melts (about 10 minutes), slowly pour over salads at the table.