3 tablespoons extra virgin olive oil
4 ounces slab bacon, diced small
8 ounces minced Vidalia onions
1 tablespoon minced garlic
6 ounces golden raisins
6 ounces slivered almonds
4 ounces dried apricots, quartered
2 pounds baby spinach leaves
3 tablespoons white balsamic vinegar
Kosher salt to taste
Cracked black pepper to taste
Heat olive oil in a large sauté pan over medium heat. Add the diced slab bacon and sauté until the fat renders and the bacon is browning; about 2 to 3 minutes, shaking the pan frequently. Raise heat to high and add onion, garlic, and balsamic vinegar. Sauté until garlic is aromatic, about 1 minute more. Add apricots, raisins, and almonds. Sauté until almonds are toasted and the raisins are puffy, 2 to 3 minutes. Add spinach and sauté until deep green, tender, and softened; about 2 minutes more.
Drain mixture if necessary, and season generously with salt and pepper. Serve immediately.