Spinach salad with warm bacon dressing (12.12.15)

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Spinach Salad with Warm Bacon Dressing

6 bacon slices

3 tablespoons apple cider or red wine vinegar

1 tablespoon honey or sugar

1 tablespoon Dijon mustard

1/4 cup olive oil

4 cups loosely packed baby spinach

2 large eggs, hardboiled, thinly sliced

1/2 cup white mushrooms, sliced

1/4 small red onion, thinly sliced

Salt and Pepper, to taste

In a large skillet up to medium high heat, cook the bacon until crisp. Place on a paper towel to drain. Reserving the rendered fat in the pan. Crumble the bacon and set aside.

While still warm, transfer 2 tablespoons of the bacon fat to a medium bowl. Whisk in the vinegar, honey or sugar, Dijon mustard, oil, salt and pepper.

In a large serving bowl, toss the spinach, eggs, mushrooms and onion. Add desired amount of dressing and bacon; toss to combine. Serve immediately.