Spinach salad
served warm

This dish was prepared by chef James Gillespie of the Plaza Club on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

To prepare dressing: Place bacon in a heavy-bottomed skillet over medium heat. Add garlic and shallot; sauté until translucent. Reduce heat to low and add vinegar and mustard. Mix well. Add olive oil and mix. Remove from heat.

Split palm stalk and remove hard outer skin. Slice into half-moons. Remove stems from tomatoes and dice into 1/2-inch pieces. Place spinach, tomato, onion and palm in a large bowl.

Return dressing to heat and bring to just below boiling. Pour over salad and toss well, then divide among 6 plates, or serve in a large bowl. Garnish with bread sticks.

Note: Dressing may be made a day before, then refrigerated and reheated as needed.