Spinach Salad with Warm Dressing

By lindaauman

Ingredients

• 3 whole Eggs
• 4 T olive oil
• 1 whole Red Onion, Small
• 8 ounces, weight Baby Spinach, Washed Dried And Stems Removed
• 3 Tablespoons Red Wine Vinegar or White Balsamic Vinegar
• 2 teaspoons coconut sugar (or to taste)
• 1/2 teaspoon Dijon Mustard
• 1 dash Salt

Details

Adapted from thepioneerwoman.com

Preparation

Step 1

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.

Add 4 T olive oil to a skillet over medium heat.

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

Peel and slice eggs.

Make warm dressing: Add vinegar, sugar, and Dijon to skillet with oil and onions medium-low heat. Whisk mixture together and heat thoroughly.

Add spinach to a large bowl. Pour hot dressing over the top; toss to combine.

Arrange eggs over the top and serve.