This recipe is adapted from one that appeared in Bon Appetit in 2004. I added smoked chicken breasts, candied pecans, Gouda cheese and bacon to the original. I also added apple juice concentrate and mayonnaise to the dressing. The recipe makes two very large main dish salads or 4 smaller servings. If you are not into smoking foods as I am the chicken would be fine grilled.
For a wine I selected a Viansa 2012 Jade Ridge Pinot Noir. It is fruit forward with flavors or blackberry and spice.
Preheat the smoker with the apple wood chunks at 250^.
Combine vinegar and syrup in mixing bowl. Add apple juice concentrate. Slowly whisk in olive oil. Whisk in mayonnaise to emulsify. Season to taste with pepper and garlic. The dressing can be made in advance and refrigerated.
Cook the bacon. Coat the chicken with Dijon mustard and maple syrup. Season to taste with pepper and garlic.
Smoke the chicken for 45 minutes or until the internal temperature reaches 170^. Tent the chicken with foil and let it rest for a couple of minutes before slicing.
Combine the spinach, cheeses and apple wedges in large salad bowls. Break the bacon into pieces on top of salad. Add the candied pecans. Slice the chicken and place on top of the salad.