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Spinach Salad with Warm Bacon Dressing

8 ounces of spinach

2 large eggs, hard boiled and sliced

8 pieces thick-sliced bacon, chopped

3 tablespoons red wine vinegar

1 teaspoon sugar

1/2 teaspoon Dijon mustard

Kosher salt and fresh ground pepper

4 large white mushrooms, sliced

1 small red onion, very thinly sliced

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

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

Transfer the bacon 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 of Kosher salt and pepper.

Add the mushrooms and the sliced onion to the spinach and toss.

Add the dressing and bacon, toss to combine.Divide the spinach between 4 bowls or plates and evenly divide egg among them. Season with pepper. Serve immediately.


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