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
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Preparation
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.
Step 9
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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.
