Spring Spinach Salad with Warm Bacon Dressing

By [e-mail]

Ingredients

• 2 6-oz. packages fresh baby spinach
• 6 hard-boiled eggs, sliced
• 1/2 red onion, sliced
• 1 cup button mushrooms, sliced
• 1/4 cup dried cranberries
• 8 slices bacon, chopped
• 3 Tbsp. red wine vinegar
• 1 tsp. sugar
• 1/2 tsp. Dijon mustard
• 2 Tbsp. chopped fresh basil
• Kosher salt and black pepper
• 1/2 cup shaved Pecorino Romano cheese
• Salt and pepper to taste

Preparation

Step 1

Toss together first five ingredients.

Fry the chopped bacon and remove to a paper towel to drain, reserving 3 Tbsp. of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan. Over low heat, whisk in the red wine vinegar, sugar, Dijon mustard, a pinch of kosher salt, black pepper, and fresh basil.