Spinach Salad with Warm Bacon Dressing

By GrandmaFred

Ingredients

• 8 oz. fresh spinach
• 2 large eggs
• 8 pieces sliced bacon
• 3 tbl. red wine vinegar
• 1 tsp. sugar
• 1/2 tsp. Dijon mustard
• Kosher salt and freshly ground pepper
• 4 large white mushrooms, sliced
• 3 oz. red onion very thinly sliced

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl.

Boil the eggs gently for 15 minutes. Remove the eggs from the water and cool slightly. Peel and slice each egg and set aside.

Fry the bacon and drain on paper towels, reserving 3 tbl. of the fat. Crumble the bacon and set aside.

Transfer the bacon fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a pinch of salt and pepper.

Add the mushrooms and sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide between 4 salad plates or bowls, top evenly with egg slices. Season with pepper if desired. Serve immediately.