Spinach Salad with Warm Bacon Dressing
recipe adapted from Alton Brown
8 ounces young spinach
2 large eggs, hard boiled, peeled and sliced
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
salt & freshly ground black pepper to taste
4 large white or cremini mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced
Transfer the 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 each of kosher salt and black pepper to taste.
Place the spinach, mushrooms and the sliced onions to a serving bowl and toss. Add the dressing and bacon and toss to combine. Season with pepper, as desired. Serve immediately and garnish with slices of egg.