Turn on your ventilation fan before you start. You’ll thank yourself when you add the vinegar.

Add bacon to a large skillet over medium heat. Cook, stirring frequently, until crispy, approximately 10 minutes. Transfer to a paper towel-lined plate with a slotted spatula and blot off excess grease. Set aside.

Carefully drain and discard all but one tablespoon of bacon grease from the skillet. If cooking over a flame, wipe any drips with a thick damp cloth to prevent flare-ups. Return skillet to heat.

Add the diced red onion and cook, stirring occasionally, until softened, approximately 4-5 minutes.

Add the red wine vinegar, honey, and Dijon mustard. Season with salt and pepper and stir to combine. Cook, stirring constantly, until thoroughly combined and heated through, approximately 2 minutes.

Reduce heat to low. Stir the cooked bacon and olive oil into the skillet until combined. Keep warm on low heat while you prepare the salad.

Add the baby spinach, sliced strawberries, and crumbled goat cheese to a large mixing bowl. Pour the hot bacon dressing over the top and toss to combine.

Transfer to a large serving platter or individual chilled plates and serve immediately.