Warm Spinach and Bacon Salad
Ingredients
- 1 5 ounce box baby spinach
- 3 eggs
- 3-4 slices bacon cut into 1/4 inch lardons
- 1/2 cup cremini mushrooms destemmed and sliced thin
- 2 tbsp shallot minced
- 1/4 cup red wine vinegar
- 2 tbsp maple
- sea salt (optional)
Instructions
Hard boil the eggs.
- Place the eggs in a small saucepan and cover with just enough cold water to submerge the eggs. Place the pan on the stove and turn the heat to high. As soon as the water begins to boil, turn off the heat and place the lid on the pan. Set a timer for 6 minutes. Once six minutes is up, immediately plunge the eggs in a bowl of icy water with lots of ice. Let the eggs cool down completely, which will take at least 5 minutes. Finally, tap the eggs gently on the countertop all over then peel back the shell. Rinse off the eggs to remove any bits of leftover shell, then chop them and set aside.
- Place the spinach, sliced mushrooms and chopped eggs in a large mixing bowl.
Make the bacon dressing and finish the salad.
- Combine the maple and vinegar in a small bowl and set aside. Render the bacon on medium-low heat until most of the fat has melted off and the bacon is about medium-well in doneness. Turn the heat to medium. Add the shallots and sauté for 3 to 4 minutes until soft and fragrant. Pour in the vinegar and maple. Use a wooden spoon to scrape up the bits of bacon from the bottom of the pan. Turn off the heat. Immediately pour the hot dressing over the spinach and mushrooms. Add the chopped hard boiled eggs and give the salad a good toss until all of the spinach is well coated in the dressing. Serve immediately.