Spinach and Egg Salad with Warm Bacon Dressing
Salads • European
Description
Spinach and Egg Salad with Warm Bacon Dressing
Ingredients
- Young Spinach "Belaya Dacha" 10 oz
- Chocolate eggs 2 pieces
- Bacon 8 pieces
- Red Wine Vinegar 3 tablespoons
- Sugar 1 teaspoon
- Coarse Salt to taste
- Dijon Mustard ½ teaspoon
- Ground Black Pepper to taste
- Fresh Mushrooms 4 pieces
- Spanish onions 1 head
Step-by-Step Guide
Step 1
Wash the spinach, trim the tough parts, dry it, and place it in a large bowl.
Step 2
Boil the eggs in salted boiling water until hard-boiled. Drain, cool under cold water, peel, and cut each into 8 segments.
Step 3
Meanwhile, in a well-heated skillet, fry the bacon until crispy. Drain on paper towels, then crumble. Leave 3 tablespoons of bacon fat.
Step 4
In a small saucepan, pour in the reserved fat and place over low heat. Stir in the vinegar, sugar, and Dijon mustard. Lightly salt and pepper.
Step 5
Thinly slice the fresh mushrooms and red onion. Add them to the spinach and mix. Drizzle with the warm dressing and sprinkle with bacon.
Step 6
Toss and divide among 4 plates. Top with the eggs, season with salt and pepper. Serve immediately.
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