Spinach Salad with Warm Bacon Dressing

3 hardboiled eggs - peeled

7 slices of bacon

1 small red onion - sliced thin

1 package white button mushrooms - sliced

8 oz baby spinach washed, dried and stems removed

2 + 3 tablespoons reserved bacon grease

3 tablespoons red wine vinegar

2 teaspoons sugar

1/2 teaspoons Dijon Mustard

1 dash of salt

Fry bacon until crispy/chewy. Drain on paper towel reserving 3 tablespoons of grease and set aside for dressing. Leave 2 tablespoons of bacon grease in skillet add sliced onions and cook slowly until caramelized. Remove to plate and set aside.  Add sliced mushrooms to same skillet. Cook slowly until caramelized. Remove to plate and set aside. 

In large bowl add spinach, onions, mushrooms and bacon on top.  Make hot bacon dressing: Add 3 Tblsp bacon grease, vinegar, sugar and Dijon mustard in to same skillet over medium-low heat. Whisk mixture together and heat thoroughly. Pour hot dressing over spinach bowl and toss to combine.  Arrange eggs over the top and serve.

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Charlie Dunn
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