Spinach Saladwith Warm BaconDressing Spinach Salad with Warm Bacon Dressing , Recipe by Alton Brown

By á-46

Serves 4

Ingredients

• 8 ounces young spinach
• 2 large eggs
• 8 pieces thick­sliced bacon, chopped
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 4 large white mushrooms, sliced
• 3 ounces red onion (1 small), very thinly

Preparation

Step 1

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

Cook eggs. Leave the eggs in the water for 15 minutes. Remove and peel off
the shell. Slice each egg into 8 pieces and set aside
.
While the eggs are cooking, fry the bacon and remove to a paper towel to
drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and
set aside.

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

Add the mushrooms and the sliced onion to the spinach and toss. Add the
dressing and bacon and toss to combine. Divide the spinach between 4
plates or bowls and evenly divide the egg among them. Season with pepper,
as desired. Serve immediately.