Spinach Salad with Hot Bacon Dressing

½ pound sliced bacon, cut crosswise into 1/2-inch strips

¼ cup vegetable oil

½ cup minced onion

1 pinch salt

2 cloves garlic, minced

⅓ cup apple cider vinegar

¼ cup rice vinegar

½ cup water

½ cup white sugar

1 ½ tablespoons Dijon mustard

⅓ cup bacon drippings

2 teaspoons water

1 teaspoon cornstarch

1 pinch cayenne pepper

salt and ground black pepper to taste

1 pound baby spinach leaves

1 (15 ounce) can black-eyed peas, rinsed and drained

12 white button mushrooms, thinly sliced

1 cup sliced cherry tomatoes

Cook and stir bacon with 1/4 cup vegetable in a skillet over medium heat until bacon is browned and crisp, 5 to 7 minutes. Pour bacon into a strainer set over a bowl, reserving 1/3 cup of bacon drippings.

Return skillet to medium heat. Stir onions and salt into the skillet; cook and stir until onions are golden brown, about 5 minutes. Stir in garlic; cook, stirring constantly, until the garlic is fragrant and golden, 1 minute.

Stir cider vinegar, rice vinegar, 1/2 cup water, sugar, and Dijon mustard into onion mixture. Increase heat to medium-high and simmer.

Whisk 2 teaspoons water and cornstarch in a bowl. Gradually pour cornstarch mixture into onion mixture and whisk until thickened. 3 to 4 minutes. Reduce heat to low.

Drizzle reserved 1/3 cup bacon drippings into onion mixture, whisking constantly. Add cooked bacon and stir to combine. Season with cayenne pepper, salt, and black pepper to taste.

Combine spinach, black-eyed peas, mushrooms, and cherry tomatoes in a large bowl; toss to combine. Drizzle hot bacon dressing over spinach mixture; toss quickly and serve immediately.