Maple Warm Bacon Dressing Spinach Salad

• Gluten free

• Meat

  • 4 oz Bacon

• Produce

  • 11 oz Baby spinach, fresh
  • 8 oz Mushrooms
  • 1/4 Red onion, thin
  • 1 Shallot

• Refrigerated

  • 3 Eggs, soft or hard

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1 1/2 tsp Dijon mustard
  • 2/3 cup Maple syrup

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3/4 cup Vegetable oil

Found on throughherlookingglass.com

Description

Ingredients

• 4 ounces sliced bacon, chopped
• 2/3 cup maple syrup
• 1 shallot, minced
• 2 tablespoons balsamic vinegar
• 3/4 cup vegetable oil
• 1 1/2 teaspoons dijon mustard
• salt and pepper
• 8 ounces mushrooms, washed and sliced
• 3 soft or hard boiled eggs, halved
• 1/4 red onion, sliced thin
• 11 ounces fresh baby spinach, washed and dried
• Optional: extra bacon bits for garnish

Directions

• Cook chopped bacon over medium heat in large, hot skillet on stovetop until nearly crisp.
• Add minced shallot and cook with bacon until translucent.
• Remove skillet from heat.
• Stir in maple syrup, balsamic vinegar, and Dijon mustard.
• Blend well.
• Stir in oil, and salt and pepper to taste.
• In large serving bowl, combine spinach leaves and sliced mushrooms.
• Spoon warm bacon dressing over all and toss.
• Garnish with soft boiled eggs, red onion slivers and optional additional bacon crumbles.