In a large skillet over medium heat, cook the red onion in 1 tbsp of bacon fat until softened. Add the grated Apple and continue cooking for about 1 minute. Add the vinegar, wine, mustard, salt and pepper. Stir well and continue cooking for another 1 minute. Turn off the heat.

In another large skillet, melt the butter over medium-high heat. Add the oysters, without crowding the pan, and cook until golden on both sides. This will take about 2 minutes per side. As they are done, transfer the oysters to an ovenproof plate and place in a warm oven.

To assemble the salad: place the spinach in a large salad bowl with the bacon and cheese. Toss to combine. Pour the warm onion/Apple/vinegar dressing over the spinach, and toss. Divide the dressed spinach among 4 serving plates. Place an equal portion of cooked oysters on each salad. Serve immediately. 514 calories/serving; GL=2, Glycals=9