Cook the bacon in the fat until crispy, don’t let it get too dark. Remove from pan and chop. Add 1 teaspoon of vinegar, plus a splash of water, to deglaze the pan, stirring up the brown bits. Turn off heat and toss the mushrooms in the fat on retained heat. Whisk the olive oil, garlic, Stevia and 2 tablespoons of vinegar to make the dressing. Add salt to taste. Mix the spinach with wilted mushrooms, bacon and pecans. Toss with the dressing and serve immediately.