Spring Spinach Salad with Warm Bacon Dressing

By barbaran

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.

Drizzle the warm dressing over the salad and toss to combine. Add the crumbled bacon and top with the saved Pecorino Romano cheese. Season with salt and pepper to taste.