Ingredients

The following ingredients have 2 Servings
  • 2 eggs
  • 6 slices thick-cut bacon
  • 8 cups of fresh baby spinach, (I don’t mind stems, if you do, remove them)
  • 2 ounces gorgonzola cheese
  • 1/2 avocado, (thinly sliced)
  • 1/4 cup bacon fat
  • 1 garlic clove, (minced)
  • 3 tablespoons golden balsamic vinegar, (or red wine vinegar!)
  • 2 teaspoons brown sugar
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 4 slices bacon, (crumbled)

Instruction

  • I like to begin by boiling the eggs so they are finished by the time the dressing is ready. I do that by adding the eggs to cold water, heating them over medium heat and gradually increasing it to high heat. Once boiling, I boil the eggs for 2 minutes, then I remove them from the heat, cover the pot and let it sit for 10 minutes. I then run the eggs under cold water for a few minutes and let them soak in the cold water until ready to peel.
  • Heat a large skillet over medium heat and add bacon. I think bacon is best when cooked over medium-low heat, as it crisps up evenly. Cook the bacon until all the fat is rendered and then turn off the heat. Place the bacon on a paper towel to slightly drain and cool. Gently pour the bacon fat into a bowl or cup.
  • To assemble the salads, pile your spinach on a plate and cover with the sliced hard boiled eggs, avocado and gorgonzola. Crumble on two slices of bacon and season with a bit of pepper if you’d like. I find that this salad doesn’t need a lot of salt since the components are so salty.