Spinach Salad with Warm Bacon Vinaigrette

4 ounces baby spinach

4 pieces thick-sliced bacon (about 4 ounces), finely diced

2 large white mushrooms, thinly sliced

1/4 small or medium sweet onion, very thinly sliced

1 large egg, hard-boiled, chilled, peeled and thinly sliced

2 tablespoons red wine vinegar

1/2 teaspoon honey or sugar

1/2 teaspoon smooth Dijon mustard

Coarse salt and freshly ground black pepper to taste

Place spinach in a large serving bowl.  In a large skillet, fry bacon bits over medium-high heat until they’re brown and crisp and have rendered their fat. Use a slotted spoon to scoop them out of the skillet and spread them on a piece of paper towel briefly before sprinkling them over the salad. Pour out all but one tablespoons of hot bacon fat from the skillet, reserving an additional tablespoon for later.  

Saute the mushrooms and onion in the skillet until softened and slightly browned.  Transfer them to the bowl with the spinach.  Scatter hard-boiled egg slices over the salad.

Add remaining tablespoon of bacon fat to skillet.  Reheat over medium heat and quickly whisk in the red wine vinegar, honey, and Dijon. Pour over entire salad and season with salt and pepper. Toss gently and serve hot. 

Serves 2 to 4.

From Smitten Kitchen blog