Perfect Spinach Salad

By Diane0911

Ingredients

• 3 whole eggs
• Ice
• 7 slices thick-cut peppered bacon
• 1 small whole red onion
• 1 package white button mushrooms
• 3 T. red wine vinegar
• 2 t. sugar
• 1/2 t. Dijon mustard
• 1 dash of salt
• 8 oz. baby spinach, washed, dried and stems removed

Preparation

Step 1

Place eggs in a saucepan, cover with water and bring to a boil. Turn off the heat and allow to sin in the water for 30 minutes. Drain off the water and add ice on top of the eggs.

Fry bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Wipe skillet out with paper towel.

Slice the red onion very thinly and add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.

Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat. Cook slowly until caramelized and brown. Remove to a plate and set aside.
.
Make a hot bacon dressing:
Add 3 T of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small sauce pan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly.

Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the to; toss to combine. Arrange the eggs over the top and serve.
Chop the bacon. Peel and slice the eggs