Cook bacon in a skillet until crispy. Remove bacon and set aside, reserving 2 tablespoons of bacon fat in the skillet.
While bacon is cooking, wash and dry spinach. Prepare the red onion, mushrooms, and hard-boiled egg.
Crumble the cooked bacon. In the same skillet with the bacon fat, whisk together Red Wine Vinegar, Dijon Mustard, and Sugar. Cook over medium heat for 1 minute.
Slowly drizzle in Olive Oil while whisking constantly. Season with Black Pepper.
In a large bowl, combine spinach, red onion, mushrooms, and hard-boiled egg. Pour warm bacon vinaigrette over the salad and toss gently to coat.
Sprinkle with crumbled bacon and serve immediately.
Ingredients
4
6 oz170 gBaby Spinach
1/4 cup60 mLRed Onion-thinly sliced
1/2 cup50 gSliced Mushrooms
1/4 cup30 gChopped Hard-Boiled Egg
6 slices85 gBacon
2 tbsp30 mLRed Wine Vinegar
1 tbsp15 mLDijon Mustard
1 tbsp15 mLSugar
2 tbsp30 mLOlive Oil
1/4 tsp1.25 mLBlack Pepper
Equipment
Skillet
Large Bowl
Whisk
Instructions
Cook bacon in a skillet until crispy. Remove bacon and set aside, reserving 2 tablespoons of bacon fat in the skillet.
While bacon is cooking, wash and dry spinach. Prepare the red onion, mushrooms, and hard-boiled egg.
Crumble the cooked bacon. In the same skillet with the bacon fat, whisk together Red Wine Vinegar, Dijon Mustard, and Sugar. Cook over medium heat for 1 minute.
Slowly drizzle in Olive Oil while whisking constantly. Season with Black Pepper.
In a large bowl, combine spinach, red onion, mushrooms, and hard-boiled egg. Pour warm bacon vinaigrette over the salad and toss gently to coat.
Sprinkle with crumbled bacon and serve immediately.
Comments