Spinach Salad With Feta Dressing

Combine 6 oz. feta cheese, 1 clove garlic, finely grated, 3 Tbsp. mayonnaise, 1 tsp. honey, 1 tsp. finely grated lemon zest, 3 Tbsp. fresh lemon juice, 1 Tbsp. water, and lots of freshly ground black pepper, in a food processor until creamy. With motor running add 3 Tbsp. extra-virgin olive oil and blend until dressing ingredients are emulsified and totally smooth, about 2 minutes. Set dressing aside.

Cook 3 slices of bacon, cut into 1" pieces, in a small skillet over medium heat, stirring often, until browned and mostly crisp, 6–8 minutes; transfer with a slotted spoon to paper towels to drain.

In a large bowl, toss together 5 oz. baby spinach, ½ small red onion, thinly sliced, ⅓ cup pitted dates, roughly chopped or torn, and some salad dressing (reserve remaining dressing for another use). Do Ahead: Dressing can be made 5 days ahead; keep chilled.