Spinach Salad With Warm Bacon Dressing - cooking recipe

Ingredients

16 ounces Baby Spinach
6 eggs, hard boiled and sliced
16 pieces cooked bacon, chopped
9 tablespoons red wine vinegar
4 -6 tablespoons sugar
2 teaspoons Dijon mustard
sea salt
fresh ground black pepper
12 medium white mushrooms, sliced
6 ounces red onions, very thinly sliced (1 small)
1 cup dried cranberries
garlic cheese crouton

Preparation

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
While the eggs are hard boiling, fry the bacon and remove to a paper towel to drain, reserving 9 tablespoons of the rendered fat. Crumble the bacon and set aside. I like to fry bacon in the oven. Just spread out the slices on a cookie sheet and pop into a 400 degree oven for about 20 minutes. You can turn the bacon during the last 5 minutes to get it crispier.
Transfer the bacon grease to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a few small pinches each of kosher salt and black pepper.
Add the mushrooms, cranberries and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 8 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.