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Spinach Salad with Warm Bacon Dressing

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 side salad servings

Ingredients
  

For the Salad:

  • 8 - 10 oz fresh baby spinach
  • 4 large eggs
  • 6 - 8 slices thick bacon
  • 4 large white mushrooms sliced thin
  • 1 small shallot (or half of a very small red onion) sliced thin

For the Warm Dressing:

  • 3 Tbsp reserved bacon fat, still hot
  • 3 Tbsp red wine vinegar
  • 1 tsp sugar
  • 1/2 tsp dijon mustard
  • kosher salt and pepper

Instructions
 

  • Make the hard-boiled eggs: Bring a saucepan with water 3 inches deep to a boil. Once boiling, shut off the heat, and gently lower the eggs into the water, cover, and let sit 13-15 minutes undisturbed. Remove eggs from the water with a spoon or ladle and cool the eggs to room temperature to be able to peel. You can run them under cool water also to cool faster, or this step can be done ahead of time and refrigerated until ready to use. Peel the eggs and slice into 4 slices each.
  • Place baby spinach in a large salad bowl. Slice mushrooms and shallots, and set on top of the spinach. Set aside.
  • In a medium sauté pan fry the bacon until crisp. Turn off heat and remove bacon onto paper towels to drain, and set aside. Reserve at least 3 Tbsp of the hot bacon fat in the pan. Whisk the vinegar, sugar, dijon and a pinch of salt and pepper into the hot fat. Immediately pour over the spinach, and toss the spinach, shallots and mushrooms with the dressing.
  • Chop the bacon and top the salad with the bacon and sliced egg. Season the egg with salt and pepper. Serve immediately.
  • Enjoy!