3 strips thick-cut bacon, cut into cross-wise slices
6 oz. pumpernickel bread slices, cut into pieces for croutons
12 oz. whole peeled Vidalia onions, cut into 1/4-in. thick round slices
12 oz. baby spinach salad greens
3/4 cup Buttermilk-Herb dressing, recipe follows
6 oz. BelGioioso CreamyGorg® cheese, cut into thin slices
Cook bacon slices in skillet over low heat until browned and crisp. Drain on paper towels; reserve bacon grease. Set aside at room temperature. Sauté pumpernickel bread pieces in skillet with small amount of bacon grease until crisp. Drain croutons on paper towels; set aside. Grill onion slices until browned on each side and softened slightly. Separate into rings and set aside.
For each salad, toss 2 oz. baby spinach leaves with 1/2 oz. dressing and plate. Add 1 oz. grilled onion rings; sprinkle with 1 Tbsp. bacon. Add 1 oz. croutons to salad and top with 1 oz. BelGioioso CreamyGorg®. Drizzle salad with 1/2 oz. dressing before serving.
Buttermilk-Herb dressing: Combine 1/3 cup buttermilk with 2 Tbsp. plain whole-milk yogurt; blend until smooth. Stir in 1-1/2 Tbsp. tarragon vinegar (or white wine vinegar), 1 large green onion (finely chopped), 3/4 tsp. anchovy paste, 3 Tbsp. chopped fresh parsley and 3/4 tsp. chopped fresh tarragon. Season dressing with salt and black pepper to taste.