Step 1: Slice shallot thinly. Cut watermelon into 1/2-inch cubes. Cut bacon into 1/4-inch pieces.
Step 2: Preheat large sauté pan on medium heat for 2–3 minutes. Place bacon in pan; cook 7–8 minutes, stirring occasionally, or until crispy. Transfer bacon to paper towels to drain, leaving 4 tablespoons fat in pan. Stir in shallots and cook 1–2 minutes or until softened.
Step 3: In a small bowl or measuring cup, combine maple syrup, vinegar, and salt. Add to the pan. Increase heat to medium-high and stir in watermelon. Cook for 2–3 minutes or until watermelon is hot.
Step 4: Place spinach in large salad bowl and pour watermelon mixture over spinach; toss to lightly wilt. Crumble cheese over top; sprinkle with bacon and serve immediately.
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