Ingredients

The following ingredients have 4 Servings
  • 12 ounces fresh baby spinach
  • 4 hard boiled eggs (peeled)
  • 1/3 cup red onion (thinly sliced or diced)
  • 8 mushrooms (thinly sliced)
  • 7-8 slices bacon (diced)
  • 4 campari or plum tomatoes (cut into wedges - or 1 cup grape/cherry tomatoes, halved)
  • 1 cucumber (peeled, seeded and sliced into half moons)
  • 4 ounces goat cheese
  • 1/2 cup panko or dry breadcrumbs
  • 3 tablespoons olive oil
  • 2 tablespoon hot rendered bacon fat
  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 large shallot (minced)
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • special equipment: unwaxed (unflavored dental floss)

Instruction

  • Heat a skillet over medium- medium high heat and add chopped bacon. Cook, stirring occasionally until bacon is browned and crisped. Transfer the bacon to a plate lined with paper towels and set aside. Reserve 2 tablespoons of rendered bacon fat for the dressing.
  • Add the spinach, onion, mushrooms, tomatoes and cucumber in a salad bowl or arrange on a platter.
  • Peel the eggs and slice them into quarters - set aside.