Black-Eyed Pea Spinach Salad

Ingredients

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 4 teaspoons Dijon mustard
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
• 3 medium tomatoes, seeded and chopped
• 1/2 cup thinly sliced red onion
• 1 package (9 ounces) fresh spinach
• 1/2 cup chopped pecans, toasted
• 6 bacon strips, cooked and crumbled