1/4 pieces small or medium red onion, very thinly sliced
1 pieces large egg hard-boiled, chilled, peeled and thinly sliced
4 pieces bacon thick-sliced, finely diced
2 tablespoons red wine vinegar
1/2 teaspoons honey or sugar
1/2 teaspoons Dijon mustard smooth
Coarse salt and freshly ground black pepper to taste
Equipment
large skillet
slotted spoon
large, wide salad serving bowl
Directions
Place spinach in a large, wide salad serving bowl. Scatter with mushrooms, red onion, and coins of hard-boiled egg. 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 two tablespoons of hot bacon fat from the skillet. Reheat over medium 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.