Baby Spinach Salad with Warm Bacon Vinaigrette
This hearty spinach salad topped with crispy bacon, thinly sliced mushrooms, and hard boiled eggs dressed in a warm and tangy bacon vinaigrette is perfect for breakfast, lunch, or dinner.
Ingredients
Ingredients
- 5 ounces baby spinach leaves fresh and bright for that crisp base
- 2 hard boiled eggs sliced
- 4 slices bacon preferably thick cut, crispy and smoky
- 4 small white mushrooms thinly sliced
- 1 medium shallot minced, or substitute with red onion
- 2 tablespoons red wine vinegar the zing that brings everything alive
- 1.5 teaspoons dijon mustard a little bite to keep things interesting
- 2 teaspoons honey for that subtle gentle sweetness
- 1 tablespoon olive oil brings it all together smooth and silky
- to taste black pepper fresh ground is best
Instructions
Instructions
- Cook the bacon in a skillet over medium heat until crispy. Remove bacon, crumble and set aside. Keep the bacon fat in the skillet.4 slices bacon
- Add minced shallot and sliced mushrooms to the hot bacon fat. Cook until softened, about 3-4 minutes.4 small white mushrooms, 1 medium shallot
- In a small bowl, whisk together red wine vinegar, dijon mustard, honey, and olive oil.2 tablespoons red wine vinegar, 1.5 teaspoons dijon mustard, 2 teaspoons honey, 1 tablespoon olive oil
- Pour the vinaigrette into the skillet with shallots and mushrooms. Warm gently on low heat, keeping it warm but not hot.
- Place baby spinach leaves in a large salad bowl. Add sliced hard boiled eggs on top.2 hard boiled eggs
- Pour the warm bacon vinaigrette over the spinach and eggs. Toss gently to coat evenly.
- Sprinkle crumbled bacon on top and finish with freshly ground black pepper. Serve immediately.4 slices bacon, to taste black pepper
- Optionally, use a pressure cooker to boil eggs using natural release for perfect yolks and soften mushrooms if desired.
Notes
This recipe makes a hearty main course for 2 people or a side dish for 4. Substitute red onion for shallot by finely mincing and adding to the dressing without cooking.
Store vinaigrette separately to keep salad fresh. Reheat vinaigrette gently without boiling to preserve flavor depth.