Spinach: with Warm Bacon Dressing
Source: Found on Pinterest
Ingredients
- 8 oz. young baby spinach leaves (no stems)
- 2 large eggs
- 8 pieces bacon
- 4 large white mushrooms, sliced
- 3 oz. red onion, sliced very thin
Dressing
- 3 Tbls. red wine vinegar
- 3 Tbls. canola oil
- 1 t. sugar
- 1/2 t. Dijon mustard
- kosher salt and freshly ground black pepper
Instructions
Remove stems from the spinach and wash, drain and pat dry thoroughly. Place into a large salad bowl and set aside (or refrigerate while making the eggs, dressing and frying the bacon).
Place eggs in a pot and cover with water. Bring to a boil, boil 3 minutes. Remove from burner, cover and let stand 20 minutes. Immediately drain water, fill pot with cold water to cool eggs a bit so you can peel (peel while they are warm). Crack and peel right away and set aside.
When ready to assemble salad, slice each egg into 8 pieces.
While eggs are cooking, fry the bacon and remove to a paper towel to drain. Wipe out most of the grease with a paper towel (don’t wipe it thoroughly clean). Add the canola oil heat over low heat. Whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and pepper.
Add the mushrooms and onion to the spinach and toss. Add the dressing and bacon and toss to combine.
Divide the spinach between 4 salad plates or bowls and evenly divide the egg among them. Serve immediately.
NOTE: Makes 4 salads