Spinach Salad with Warm Bacon Dressing

• Meat

  • 12 oz Bacon
  • 3 tbsp Reserved bacon drippings with browned bits

• Produce

  • 9 oz Baby spinach
  • 6 oz Button mushrooms
  • 1/2 Red onion, small

• Refrigerated

  • 5 Eggs, large

• Condiments

  • 1 tbsp Dijon mustard
  • 1 tbsp Honey

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1/3 cup Red wine vinegar

• Bread & Baked Goods

  • 2 1/2 cups Croutons, homemade or store-bought

• Dairy

  • 1 cup Swiss cheese

Found on cookingclassy.stfi.re

Ingredients

• 12 oz bacon, cooked (drippings and browned bits from pan reserved), crumbled, divided
• 5 large eggs, boiled, peeled and sliced
• 9 oz baby spinach
• 6 oz button mushrooms, sliced
• 1/2 small red onion, thinly sliced (run under cool water to remove harsh bite)
• 1 cup shredded or finely cubed swiss cheese
• 2 1/2 cups homemade or store bought croutons (optional)
• 3 Tbsp reserved bacon drippings with browned bits
• 2 Tbsp olive oil
• 1/3 cup red wine vinegar
• 1 Tbsp dijon mustard
• 1 Tbsp honey
• Salt and freshly ground black pepper

Directions

• For the dressing:
• In a skillet whisk together bacon drippings with browned bits, olive oil, red wine vinegar, dijon and honey. Season with salt and pepper to taste. Allow to simmer over medium heat 1 minute. Stir in 2 slices crumbled bacon. Allow to cool slightly.
• In a large salad bowl toss together spinach, remaining bacon, mushrooms, red onion and swiss. Drizzle with warm dressing and toss. Add eggs and croutons to top and serve.
• Recipe source: inspired by Food Network