Spinach Salad With Warm Bacon Dressing

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Spinach Salad with Warm Bacon Dressing

12 oz bacon , cooked (drippings and browned bits from pan reserved), crumbled, divided
5 large eggs , boiled, peeled and sliced
9 oz baby spinach
6 oz button mushrooms , sliced
1/2 small red onion , thinly sliced (run under cool water to remove harsh bite)
1 cup shredded or finely cubed swiss cheese
2 1/2 cups homemade or store bought croutons (optional)
3 Tbsp reserved bacon drippings with browned bits
2 Tbsp olive oil
1/3 cup red wine vinegar
1 Tbsp dijon mustard
1 Tbsp honey
Salt and freshly ground black pepper

Make the dressing: In a skillet whisk together bacon drippings with browned bits, olive oil, red wine vinegar, dijon and honey. Season with salt and pepper to taste. Allow to simmer over medium heat 1 minute. Stir in 2 slices crumbled bacon. Allow to cool slightly.
Assemble the salad: In a large salad bowl, toss together spinach, remaining bacon, mushrooms, red onion and swiss. Drizzle with warm dressing and toss. Add eggs and croutons to top and serve.

Use bacon that isn’t flavored for the best results. You just want a regular pork bacon for this recipe.
Store the dressing and salad fixings separately in the fridge if you have leftovers. Otherwise the salad will wilt.
Recipe source: inspired by Food Network