If you are a one of those people that love bacon… Let me introduce you to this delicious spinach salad with a warm bacon dressing.
The rendered bacon fat is the key player in the salad! Believe me, once the strips of bacon are removed and you add the rest of the dressing ingredients, the dish really comes together. If your mouth wasn’t already watering, it will at this point…
Make sure to make this 20 minutes before you serve your meal so that it’s still warm when it hits the table!
4 cups of Spinach leaves
2 slices of thick cut bacon
2.5 tablespoons of balsamic vinegar
1/2 tsp. of Dijon mustard
1 tsp of sugar
1 pinch of salt
Black pepper to taste
4 baby bella mushroom
1/4 red onion
Wash and dry the spinach, place in a large bowl and set aside.
Boil the 2 eggs. While the eggs are boiling begin cooking the
bacon in a skillet.
Once the bacon is cooked, transfer to a plate with paper towels.
Cool the bacon, then crumble. You will need to reserve the
rendered fat from the bacon.
In a small bowl, mix the balsamic vinegar, Dijon mustard,
sugar, salt and pepper.
The boiled eggs should be cool enough to peel and slice. Set aside.
Return to the rendered bacon fat and put the flame on low.
Add the vinegar mixture to the fat in the skillet. Whisk together
then turn off the heat.
Add the bacon, eggs, mushrooms and onion to the spinach,
add the bacon dressing, then toss and serve!