Remove the stems from the spinach and wash, drain
and pat dry thoroughly. Place into a large mixing
bowl and set aside.
Place the eggs into an electric kettle and cover
with cold water by at least 1-inch. Turn the
kettle on. Once the water comes to a boil, the
kettle will turn itself off. Leave the eggs in the
water for 15 minutes. Remove and peel off the
shell. Slice each egg into 8 pieces and set aside.
While the eggs are cooking, fry the bacon and
remove to a paper towel to drain, reserving 3
tablespoons of the rendered fat. Crumble the bacon
and set aside.
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.
Add the mushrooms and the sliced onion to the
spinach and toss. Add the dressing and bacon and
toss to combine. Divide the spinach between 4
plates or bowls and evenly divide the egg among
them. Season with pepper, as desired. Serve
immediately.
Originally Submitted
5/29/2014
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