Lemon-Dijon Chicken Wings with Bacon, Blue Cheese & Spinach Salad

Directions

1. Preheat the oven to 475°F and line a baking sheet with aluminum foil if you like easier cleanup.
2. Rinse and dry the produce; set the spinach aside if it isn’t pre-washed.
3. In a medium bowl, zest the lemon, then whisk in the oil, Dijon, salt, and pepper to form a marinade.
4. Pat the wings dry, add them to the bowl with the marinade, and toss to coat; spread them in an even layer on the baking sheet.
5. Bake the wings in the oven, turning once, until cooked through, about 20–25 minutes.
6. Meanwhile, heat a skillet over medium-high heat and cook the bacon until crispy, 4–5 minutes; transfer to a paper-towel–lined plate.
7. Juice the remaining lemon into a clean bowl and whisk in the Dijon, salt, and pepper to make the dressing; pour in any bacon drippings.
8. Add the grated carrot to the dressing and then fold in the cucumber slices; set aside.
9. Right before serving, add the crispy bacon, spinach, and blue cheese to the dressing with the vegetables and toss to coat.
10. Divide the wings and the dressed salad between plates and serve.