Spinach salad with warm bacon dressing

Spinach salad with warm bacon dressing

This salad combines bacon with baby spinach, mushrooms, boiled eggs and a sweet tangly flavored warm bacon vinaigrette dressing which is wonderful for someone like me who don’t like to eat cold salad in cool autumn nights.

Ingredients for 2 servings

• 80g baby spinach, pre-washed
• 4 pieces white button mushrooms, thinly sliced
• 2 slices bacon, cut into small pieces
• 2 soft boiled eggs, thinly sliced or cut into wedges
• ¼ cup finely chopped shallots
• 1-1/4 tablespoons white wine or cider vinegar
• ¾ tablespoons honey
• ½ teaspoon Dijon mustard
• salt & black pepper

Instructions

1. Place the bacon in a frying pan over medium heat until cooked.
2. Transfer the bacon to a bowl, add the shallots and cook until softened and add to the bowl with the bacon. Add the mushrooms and slightly cook through.
3. Whisk together the vinegar, honey, mustard, salt & pepper in a bowl. Add the bacon and shallots to the dressing. Then add the spinach and mushrooms and toss to coat evenly.
4. Divide the salad into 2 bowls, evenly divide the eggs and serve immediately.