| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
|
Ingredients
Salad
- 8 ounces young spinach
- 2 eggs large
- 8 strips bacon thick-sliced, chopped
- 4 white mushrooms sliced
- 3 ounces red onion very thinly sliced
- 1/4 cup pine nuts toasted
Dressing
- 3 Tbs red wine vinegar
- 1 tsp sugar
- 1/2 tsp Dijon mustard
- kosher salt
- black pepper freshly ground
Ingredients
Salad
Dressing
|
|
Instructions
Salad
- Remove the stems from the spinach and wash, drain and pat thoroughly. Place into a large mixing bowl and set aside.
- Place the eggs into a saucepan and cover with cold water by at least 1-inch. Place on a cold stove burner and turn on high heat. Once the water comes to a boil, turn off the heat and leave the eggs in the water for 15 minutes. Remove and peel off the egg shells. 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.
- 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.
Dressing
- Transfer the reserved bacon 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 of each kosher salt and black pepper.
Share this Recipe
