Spinach Salad with Warm Bacon Dressing
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Family Tested & Approved
eggs, hard boiled
thick bacon, cooked and chopped
white mushrooms, sliced thin
red onion, very thinly sliced
kosher salt and freshly ground black peper
Remove the stems from the spinach and wash, drain and pat dry thoroughly
Place into a large mixing bowl and set aside
Place the eggs in sauce pan and cover with cold water by at least 1-inch.
Place on medium heat. Once the water comes to a boil, turn heat off and leave eggs in the water for 15 minutes.
Remove and peel off the shell.
Slice each egg into 8 pieces and set aside.
While 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.
Transfer the fat to a small saucepan and set over low heat and whisk in the red wine vinegar, sugar and dijon mustard
Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss.
Add the dressing and bacon and toss to combine.
Divde the spinach between 4 plates or bowls and evenly divide the egg among them.
Season with pepper if desired and serve amediately