Braum's Spinach Salad with Pomegranate and Bacon

2 bags of fresh spinach

1 pomegranate, seeds only

½ cup pecans, toasted

3 slices Braum's thick cut bacon, sliced thin

2 Tablespoons bacon grease

1 package mushrooms, sliced

¼ cup brown sugar

½ cup apple cider vinegar

1/3 cup olive oil

Salt and pepper to taste

Fry the bacon until it is crisp. Place the bacon on a paper towel-lined plate and allow it to drain. Then pour off all but about two tablespoons of the bacon grease. Leave the grease in the frying pan. Crumble bacon once it's cooled. In a large salad bowl, combine then fresh spinach, pecans, bacon pieces, mushrooms and pomegranate seeds. To make the dressing: Heat 2 tablespoons of bacon grease in the frying pan along with the brown sugar, apple cider vinegar, olive oil and salt and pepper. Cook over medium heat stirring often until the sugar is melted. Pour the warm dressing over the top of the salad and toss. Serve immediately.