Spinach Salad with Warm Bacon Dressing
8 ounces of spinach
2 large eggs, hard boiled and sliced
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and fresh ground pepper
4 large white mushrooms, sliced
1 small red onion, very thinly sliced
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
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 bacon fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch of Kosher salt and pepper.
Add the mushrooms and the sliced onion to the spinach and toss.
Add the dressing and bacon, toss to combine.Divide the spinach between 4 bowls or plates and evenly divide egg among them. Season with pepper. Serve immediately.