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1
Build a fire in your grill.
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2
In a large saucepan, bring the white vinegar, bay leaf, and enough water to cover the sweetbreads to a boil over high heat.
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3
Add the sweetbreads and salt and pepper, lower the heat so that the water just barely simmers, and poach gently for 10 minutes; drain and place the sweetbreads in a bowl of ice water to cool.
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4
When the sweetbreads are completely cooled, drain them, dry them with paper towels, and remove as much of the membrane as possible.
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5
Separate the meat into nuggets, toss them gently with 1/4 cup of the olive oil, and sprinkle generously with salt and pepper.
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6
Thread the sweetbreads onto four to six skewers (one per serving) and refrigerate.
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7
Place the spinach in a large bowl.
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8
In a large saute pan, cook the bacon slowly over medium heat until it is crisp and golden brown, 8 to 10 minutes.
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9
Drain off and discard all but 3 tablespoons of the fat, leaving the bacon in the pan.
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10
Add the sugar, the remaining 1/4 cup olive oil, and the balsamic vinegar to the pan and bring to a boil.
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11
Pour the hot dressing over the spinach, tossing to wilt the spinach and coat it with the dressing.
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12
Season with salt and pepper and set aside.
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13
When the fire has died down and the coals are medium-hot (you can hold your hand 5 inches above the surface of the grill for 3 to 4 seconds), place the skewers on the grill and cook until well seared and crisp on the outside, 4 to 5 minutes per side.
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14
To check for doneness, nick, peek, and cheat: Make a 1/4-inch cut in the thickest part of one of the nuggets; it should be warm throughout with no red, only the faintest trace of pink.
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15
When the sweetbreads are fully cooked, remove them from the heat and let them rest for 5 minutes.
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16
To serve, place some spinach on each plate and top with a sweetbread skewer.
