Spinach Salad with Warm Bacon Dressing
eggs, hard boiled
thick bacon, cooked and chopped
white mushrooms, sliced thin
red onion, very thinly sliced
kosher salt and freshly ground black peper
1Remove the stems from the spinach and wash, drain and pat dry thoroughly
2Place into a large mixing bowl and set aside
3Place the eggs in sauce pan and cover with cold water by at least 1-inch.
4Place on medium heat. Once the water comes to a boil, turn heat off and leave eggs in the water for 15 minutes.
5Remove and peel off the shell.
6Slice each egg into 8 pieces and set aside.
7While 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.
8Transfer the fat to a small saucepan and set over low heat and whisk in the red wine vinegar, sugar and dijon mustard
9Season with a small pinch each of kosher salt and black pepper.
10Add the mushrooms and the sliced onion to the spinach and toss.
11Add the dressing and bacon and toss to combine.
12Divde the spinach between 4 plates or bowls and evenly divide the egg among them.
13Season with pepper if desired and serve amediately