Preheat oven to 350˚F. Arrange the bacon on a baking sheet in a single layer and cook for 10-15 minutes until crispy. Remove from the oven and transfer to a paper towel-lined dish to drain. Chop roughly when cool enough to handle. Set aside.

In a small bowl, whisk together the ranch dressing, lemon juice, and tarragon. 

Place the spinach in a large bowl and drizzle with the dressing. Toss to coat, then divide among 4 plates. Top each salad with smoked turkey, cherry tomatoes, and chopped bacon. Serve.