Spinach Salad with Warm Bacon Dressing

Ingredients

• 8 oz baby spinach, washed and dried
• 6 slices thick-cut bacon, chopped
• 8 oz cremini mushrooms, thinly sliced
• 4 large eggs, hard-boiled and quartered
• 1 small red onion, thinly sliced into rings
• 3 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 2 tsp granulated sugar
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil

Instructions

1. Place the baby spinach in a large salad bowl and top with sliced mushrooms, red onion rings, and quartered hard-boiled eggs. Set aside at room temperature.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, stirring occasionally, about 8-10 minutes. Transfer bacon to a paper towel-lined plate, reserving the rendered fat in the skillet.
3. Reduce heat to low and carefully whisk the red wine vinegar, Dijon mustard, sugar, salt, and pepper into the warm bacon fat. Whisk in the olive oil and continue stirring until the dressing is well combined and warmed through, about 1-2 minutes.
4. Immediately pour the warm dressing over the spinach salad and toss gently to coat the leaves lightly. Scatter the crispy bacon pieces over the top.
5. Serve immediately while the dressing is still warm, allowing the heat to gently wilt the spinach edges for optimal texture and flavor.