Recipes : Spinach Salad with Warm Bacon Dressing : Food Network

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Spinach Salad with Warm Bacon Dressing
Recipe courtesy Alton Brown, 2007

Ingredients
8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very 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.