Spinach Salad with Warm Bacon Dressing
Servings Prep Time
4 10minutes
Cook Time
20minutes
Servings Prep Time
4 10minutes
Cook Time
20minutes
Ingredients
Salad
Dressing
Instructions
Salad
  1. Remove the stems from the spinach and wash, drain and pat thoroughly. Place into a large mixing bowl and set aside.
  2. Place the eggs into a saucepan and cover with cold water by at least 1-inch. Place on a cold stove burner and turn on high heat. Once the water comes to a boil, turn off the heat and leave the eggs in the water for 15 minutes. Remove and peel off the egg shells. Slice each egg into 8 pieces and set aside.
  3. 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.
  4. 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.
Dressing
  1. Transfer the reserved bacon 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 of each kosher salt and black pepper.