Spinach Salad with Warm Bacon Dressing

Spinach Salad with Warm Bacon Dressing

8 ounces young spinach

2 large eggs, hard cooked

8 pieces thick-sliced bacon, chopped

3 tablespoons red wine vinegar

1 teaspoon sugar

1/2 teaspoon Dijon mustard
kosher salt

freshly ground black pepper

3 ounces red onion, very thinly sliced

Remove the stems from the spinach and wash, drain, and pat dry thoroughly. Place in a large mixing bowl and set aside.

Peel and slice the eggs into about 8 pieces each and set aside.

Fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the bacon grease. Crumble the bacon and set aside.

Transfer the bacon grease to a small saucepan set over low heat and whisk in the vinegar, sugar and mustard. Season to taste with salt and pepper.

Add the sliced onions to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and divide the egg among them.

Serve immediately.