spinach salad with warm bacon dressing

How To Make spinach salad with warm bacon dressing

• 1

  Remove the stems from the spinach and wash, drain and pat dry thoroughly
• 2

  Place into a large mixing bowl and set aside
• 3

  Place the eggs in sauce pan and cover with cold water by at least 1-inch.
• 4

  Place on medium heat. Once the water comes to a boil, turn heat off and leave eggs in the water for 15 minutes.
• 5

  Remove and peel off the shell.
• 6

  Slice each egg into 8 pieces and set aside.
• 7

  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.
• 8

  Transfer the fat to a small saucepan and set over low heat and whisk in the red wine vinegar, sugar and dijon mustard
• 9

  Season with a small pinch each of kosher salt and black pepper.
• 10

  Add the mushrooms and the sliced onion to the spinach and toss.
• 11

  Add the dressing and bacon and toss to combine.
• 12

  Divde the spinach between 4 plates or bowls and evenly divide the egg among them.
• 13

  Season with pepper if desired and serve amediately
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