Spinach Salad with Warm Bacon Vinaigrette
Ingredients
4 ounces baby spinach
3 large white mushrooms, thinly sliced
1/4 small or medium red onion, very thinly sliced
4 eggs, hard-boiled, chilled, peeled and thinly sliced
Thick-sliced bacon (to taste)
3 tablespoons red wine vinegar
2/3 teaspoon honey or sugar
1/2 teaspoon smooth Dijon mustard
Coarse salt and freshly ground black pepper to taste
Instructions
In a large skillet, fry bacon bits over medium-high heat until they’re brown and crisp and have rendered their fat.
Use a slotted spoon to scoop them out of the skillet and spread them on a piece of paper towel briefly before sprinkling them over the salad.
Pour out all but two tablespoons of hot bacon fat from the skillet.
Add onions to the skillet and fry about 3 mins, then add thinly sliced mushrooms and fry until wilted.
Place spinach in a large, wide salad serving bowl.
Scatter with mushrooms, red onion and coins of hard-boiled egg.
Reheat skillet and quickly whisk in the red wine vinegar, honey and Dijon.
Pour over entire salad and season salt and pepper.
Toss gently and serve hot.