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Warm Spinach Salad


Makes 4 servings


• 8 ounces baby spinach
• 2 large eggs, hardboiled
• 8 pieces thick-sliced bacon, chopped
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 4 large white mushrooms, sliced
• 1 small red onion, very thinly sliced

  • Wash and dry spinach.  Place into a large mixing bowl and set aside.
  • Slice each egg into 8 pieces and set aside.
  • Fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat.
  • 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 mushrooms, red onion, bacon, and dressing to spinach. Toss to combine. 

Other ideas
Dressing: Substitute half honey and half brown sugar in place of the white sugar.
Salad: Add candied walnuts, golden raisins and goat cheese.




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