Directions:
* Place bacon in a large, deep skillet.
* Cook over medium high heat until evenly brown.
* Crumble and set aside.

* In a medium sauce pan, steam Brussels sprouts until tender.
* Heat the remaining fat in the skillet over medium high heat.
* Add the Brussels sprouts and caraway seeds.
* Stir for 1 to 2 minutes, or until the sprouts are tender.

* Remove the skillet from heat, stir in the oil, vinegar, and sugar.
* Stir, and add the spinach.
* Sauté the mixture over moderately high heat for 1 minute or until the spinach is wilted.
* Season salad with pepper and sprinkle with bacon.
* Serve warm.

NOTE: You could substitute sesame seeds for the caraway seeds. Also, olive oil may replace the vegetable oil. And balsamic vinegar would work instead of white wine vinegar. Some nice additions to this recipe include walnuts or caramelized onions.