Spinach Salad with Warm Bacon Vinaigrette

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Ingredients

2-4 servings

4 ounces baby spinach
2 large white mushrooms, thinly sliced
1/4 small or medium red onion, very thinly sliced
1 large egg, hard-boiled, chilled, peeled and thinly sliced
4 pieces thick-sliced bacon (about 4 ounces), finely diced
2 tablespoons red wine vinegar
1/2 teaspoon honey or sugar
1/2 teaspoon smooth Dijon mustard
Coarse salt and freshly ground black pepper to taste

American Beginner Eggs Healthy ...

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Preparation

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Step 1

Place spinach in a large, wide salad serving bowl.

Step 2

Scatter with mushrooms, red onion and coins of hard-boiled egg.

Step 3

In a large skillet, fry bacon bits over medium-high heat until they're brown and crisp and have rendered their fat.

Step 4

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.

Step 5

Pour out all but two tablespoons of hot bacon fat from the skillet.

Step 6

Reheat over medium and quickly whisk in the red wine vinegar, honey and Dijon.

Step 7

Pour over entire salad and season with salt and pepper.

Step 8

Toss gently and serve hot.

Chef’s notes

To hard-boil eggs:

Cover a large egg with cold water, bring to a boil over high heat. Once boiling, set a timer for exactly 9 or 10 minutes, reduce heat to medium. Once done, plunge in icy water to stop cooking. At 9 minutes, large eggs will be a little tender in the center; at 10, they will be fully cooked.

If raw red onion is too strong, add it to the dressing in the skillet for the last 10 seconds to soften.

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Spinach Salad with Warm Bacon Vinaigrette

Ingredients

Preparation

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