Sweet & Zesty Warm Spinach Salad

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INGREDIENTS

▪ 6 large Eggs

▪ 1 pack bacon

▪ 2 bags washed baby spinach

▪ 1 small red onion

▪ 2 packages sliced white mushrooms

▪ 6 Tablespoons bacon grease

▪ 2 teaspoons Sugar

▪ 4 Tablespoons red wine vinegar

▪ 2 tablespoons Dijon Mustard

▪ 1/2 teaspoon salt

▪ 2 tablespoons vegetable oil (for cooking)

INSTRUCTIONS

Cook, peel, and chop eggs. Set aside

Bake bacon until crispy. Drain on a paper towel. Remove 6 tablespoons grease and set aside. 

Chop bacon and set aside. 

Add vegetable oil and onions to a pan on medium heat. Cook slowly until onions are caramelized and reduced. 

Add mushrooms and cook until softened.

Add spinach to a large bowl and top with onion/mushroom mixture. Sprinkle with salt.

Make dressing: Add bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat until slightly reduced and thickened (about 5 minutes).

Pour hot dressing over the top. Toss to combine.