To Make the Dressing

1. Preheat oven to 350° F. Toast walnuts on a half baking sheet 8-10 minutes, or until golden brown, flipping nuts halfway through for even toasting on both sides.
2. Meanwhile, cook the bacon in a skillet over medium heat, flipping slices as necessary until nicely crisped. Remove the bacon from the skillet to a paper towel lined plate. Turn off the heat. Leave one third of the bacon drippings in the pan, reserving the rest for another use if you like.
3. In a food processor, pulse together the half cup of toasted walnuts with the garlic, olive oil, salt and pepper. Pulse until a very course dressing is formed. You don’t want a paste! Be sure to leave plenty of nutty texture.
4. Add the nut mixture back to the pan containing the bacon drippings. Stir in the vinegar, maple syrup, Dijon, orange juice, and orange zest. Bring to a simmer, stirring as you go.
5. Meanwhile, dice or crumble the bacon. Continue to simmer just until the dressing has thickened a bit, then add in the diced/crumbled bacon. Serve warm.

To Make the Salad

1. Divide the spinach, quinoa, apple, and celery between two bowls.
2. If you made the dressing ahead of time, warm it on the stovetop or in the microwave.
3. Top each salad with two tablespoons of the warm dressing and toss well before serving. Serve immediately.