Spinach Salad With Hard-Boiled Eggs And Bacon Vinaigrette - cooking recipe

Ingredients

4 None eggs
5 tbsp oil
12 slices bacon
1/4 lb mushrooms, halved
3 None shallots, peeled, halved and sliced
2 tbsp white wine vinegar
1 tsp mustard
1 1/2 tsp honey
1/2 cup chicken stock
1/2 lb baby spinach

Preparation

To hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from the heat. Let eggs sit in hot water for 12 minutes, drain then run under cold water. Peel and cut in half.
To cook the vegetables, heat 1 tbsp oil in a frying pan and cook the bacon until crispy. Remove the bacon from the pan, and drain on paper towels to remove excess fat, then break each slice into three large pieces. In the same pan, saute the mushrooms and the shallots. Remove and set aside to cool.
To finish, mix the vinegar, mustard, honey and chicken stock together with the remaining oil, then season. Add the crispy bacon pieces to the vinaigrette then mix with the mushrooms, shallots and spinach. Serve the salad with two egg halves on the side of each salad.