Ingredients

The following ingredients have 3 Servings
  • 16 ounces fresh baby spinach
  • 4 eggs
  • 8 slices thick bacon (nitrate-free)
  • 3 tbsp red wine vinegar
  • 1/2 tsp coconut sugar
  • 1/2 tsp Dijon mustard ((can substitute spicy mustard))
  • 1/8 tsp ground black pepper
  • 4-6 large white mushrooms (sliced)
  • 1/2 red onion (very thinly sliced)

Instruction

  • Add the eggs to a deep pot and completely cover with cold water. Heat the pan over medium-high heat until the water starts to boil. Once the water boils, turn off the heat, cover the pan with a lid and allow to sit for 12 minutes. After 12 minutes, carefully drain the hot water and rinse the hard-boiled eggs in cold water to stop them from cooking further. Set the eggs aside to cool. When ready to serve, peel them and slice in half.
  • While the eggs are boiling, fry the bacon in a large fry pan over medium heat until crispy, flipping occasionally. Once crispy, remove from the pan and place on a paper towel to cool and drain, reserving 3 tbsp. of the bacon drippings.
  • When the bacon is cooled, crumble and set aside.
  • Transfer the 3 tbsp. bacon drippings to a small mixing bowl and whisk in the red wine vinegar, coconut sugar, Dijon mustard, and black pepper. Season with any additional salt or pepper, to taste.
  • Place the spinach, mushrooms and sliced red onion in a large mixing bowl and toss to combine. Add the dressing and bacon and toss to combine.
  • Divide the salad between 2-4 plates or bowls and evenly divide the halved eggs among them.
  • Serve while dressing is still warm.