Spinach Salad with Hot Bacon-Pecan Vinaigrette

By cindygwest

Ingredients

• 2 (6 ounce) packages fresh baby spinach
• 4 large eggs, hard boiled, peeled and chopped
• 8 slices bacon, chopped
• 1 shallot, minced
• 1/2 cup balsamic vinegar
• 2 T. firmly packed brown sugar
• 1 T. Dijon mustard
• 1/4 t. salt
• 1/4 t. black pepper
• 1/2 cup toasted pecans

Details

Servings 6

Preparation

Step 1

1. In a large bowl, combine spinach and chopped egg.
2. In a medium skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon, and drain on paper towel, reserving 3 T. drippings in skillet.
3. Add shallot to hot drippings in skillet, and cook, stirring occasionally, for 1 minute. Stir in vinegar, brown sugar, mustard, salt, and pepper, and cook for 3 mintues, scraping browned bits from bottom of skillet with a wooden spoon. Stir in pecans and cooked bacon.
4. Drizzle Hot Bacon and Pecan Vinaigrette over spinach mixture, tyossing to coat. Serve immediately.