Render bacon in large skillet. Remove from pan and set aside but save the grease.

In the same pan as the bacon was cooked in saute walnuts, shallot, and garlic.

Add white wine vinegar and pepper to pan and stir. Remove from heat.

Toss spinach into pan and let residual heat wilt it as you coat it in the bacon drippings dressing, add back in the bacon as you toss.

Mix ingredients for bruschetta in a large mixing bowl.

Melt butter with garlic in microwave. Brush onto sliced bread and toast in a pan.

Serve with bruschetta atop garlic toast next to the spinach and bacon salad.