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.
