Spinach Salad with Warm Bacon Dressing

Ingredients
8 ounces baby spinach
2 large eggs, hard boiled, peeled and chopped
8 pieces thick-sliced bacon, chopped
6 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
8 ounces white mushrooms, sliced
¹⁄₂ small red onion, very thinly sliced

Instructions
1. Fry the bacon until crispy and remove to a paper towel or sieve to drain, reserving 6 tablespoons of the rendered fat.

2. Transfer the 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 each of kosher salt and black pepper.

3. Add the mushrooms, onion, and egg to the spinach and toss. Add the dressing and bacon and toss to combine. Season with pepper, as desired. Serve immediately.

Note: If you don’t have a large enough bowl, mix together dressing and everything except the spinach.  Then serve the spinach topped with the “stuff.“  I do this when I make a double batch.

Comments
I’ve had a few spinach salads in restaurants and always found them delicious.  I figured I could do the same thing at home so I searched for recipes and found this one of Alton Brown’s.  It’s fantastic.  The dressing is nice, bacony, and a bit sweet thanks to the sugar.  I make this as a main dish and serve it with nice, crusty bread.

Edit: This picture is shown with slab bacon that I cut into cubes for frying.  I simmered it in a bit of water for a few minutes first before cooking.  Amazing.

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