Spinach Salad with Warm Bacon Dressing

This is a recipe for a baby spinach and bacon salad.
It’s got fresh spinach, chopped bacon and cooked eggs.

Ingredients:
8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon white granulated sugar
1/2 teaspoon Dijon mustard
Salt to taste
Ground black pepper to taste
4 large white mushrooms, sliced
1 small red onion, peeled and thinly sliced

Directions:
Remove the stems from the spinach and wash,
drain and pat dry thoroughly.
Place into a large mixing bowl and set aside.
Place the eggs into an electric kettle
and cover with cold water by at least 1-inch.
Turn the kettle on. Once the water comes to a boil,
the kettle will turn itself off.
Leave the eggs in the water for 15 minutes.
Remove and peel off the shell.
Slice each egg into 8 pieces and set aside.
While the eggs are cooking, fry the bacon
and remove to a paper towel to drain,
reserving 3 tablespoons of the rendered fat.
Crumble the bacon and set aside.
Transfer the fat to a small saucepan
set over low heat and whisk in the red wine vinegar,
sugar and Dijon mustard.
Season with a small pinch each
of kosher salt and black pepper.
Add the mushrooms and the sliced onion
to the spinach and toss.
Add the dressing and bacon and toss to combine.
Divide the spinach between 4 plates
or bowls and evenly divide the egg among them.
Season with pepper, as desired. Serve immediately.