I really enjoy this salad because it combines vibrant flavors with different textures. Well, that and because it’s super yummy. There’s crumbled bacon, crisp spinach, thinly sliced red onions and a warm bacon dressing made with red wine vinegar, some sugar and reserved bacon fat.
Yum. Bacon fat. Just kidding. Seriously, though, the salad doesn’t feel heavy, like one might think. Rather, the warm bacon dressing lightly coats the salad while the red onion and red wine vinegar cut through any “greasiness.”
Traditionally, this salad includes sliced hard boiled eggs, but Dustin and I have been enjoying it with a poached egg instead. Either way is good, though.
On a complete side note, I’d just like to take a moment to express my appreciation and gratitude for all you wonderful souls who visit my site — whether this is your first time here or you’re a regular. I took a walk with Jordan today in the beautiful San Diego sun and, somehow, got lost in my thoughts. Sad thoughts…memories about old, horrible cases I worked when at Child Protective Services.
Watching Jordan sleep in her stroller grounded me again and reminded me how so very fortunate I am to be doing what I love. So, I’d like to thank you all for listening to me as I write about food — not about broken families, not about abused and neglected children — but about food. And love. And life. And happiness. Thank you for sharing this with me. Thank you for your support.
Okay. Back to the food!
Spinach Salad with Warm Bacon Dressing
8 ounces fresh baby spinach
2-4 large eggs
8 slices thick bacon
3 tbsp. red wine vinegar
1 tsp. sugar
1/2 tsp. Dijon mustard
1/8 tsp. kosher salt
1/8 tsp. ground black pepper
4-6 large white mushrooms, sliced
1 small red onion, very thinly sliced
Add the eggs to a deep sauce pan and completely cover with cold water. Heat the pan over medium-high heat until the water starts to boil. Once the water boils, turn off the heat, cover the pan with a lid and allow to sit for 12 minutes. After 12 minutes, carefully drain the hot water and rinse the hard-boiled eggs in cold water to stop them from cooking further. Set the eggs aside and, when ready to serve, peel them and slice in half.
While the eggs are cooking, fry the bacon in a large fry pan over medium heat until crispy. Once crispy (but not burned), remove from the pan and place on a paper towel to cool, reserving 3 tablespoons of the bacon grease. When cooled, crumble the bacon and set aside.
Transfer the 3 tablespoons grease to a mixing bowl and whisk in the red wine vinegar, sugar, Dijon mustard, kosher salt, and black pepper.
Place the spinach, mushrooms and red onion in a large mixing bowl and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the eggs among them.
Serve while dressing is still warm.