Thursday, March 17, 2011

Spinach Salad with Warm Bacon Dressing

  • ea1019_spinachsalad_med8 ounces spinach leaves
  • 2 large eggs- hard boiled
  • 8 pieces thick-sliced bacon, chopped
  • 3 T red wine vinegar
  • 1 tsp. sugar
  • 1/2 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 3 ounces red onion (1 small), 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.

Whisk in pan over low heat red wine vinegar, sugar and Dijon mustard. Season with a small pinch of kosher salt and black pepper. Add the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the hard boiled egg among them. Season with pepper, as desired. Serve immediately.


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