Ingredients
- 1 package bacon
- 2 – 4 eggs
For the dressing:
- 3 Tablespoons rendered bacon fat
- 3 Tablespoons red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon dijon mustard
- Salt & freshly ground pepper, to taste
For the salad:
- Fresh spinach
- A bit of crumbled, cooked bacon
- Fresh sliced mushrooms
- Thin red onion slices
- Hard-boiled egg, sliced
Instructions
- Preheat the oven to 350 F. Line a baking sheet with a silicone baking mat and lay the bacon on the mat, overlapping the slices slightly. Bake at 350 F. for 15 – 30 minutes or until done to your liking. Remove the bacon onto a plate lined with paper towels to absorb excess fat. Chop or crumble the bacon.
- Meanwhile, hard boil the eggs. It’s super easy in a pressure cooker and they peel so much easier. Add 1 cup of water to the cooker, set the eggs on the rack inside, pressure cook for 5 minutes. Quick release the steam, then plunge the eggs in ice water. Peel enough eggs to allow for about 1 egg per person.
- While the bacon and eggs are cooking, assemble the salad(s): line salad plate(s) with spinach, sprinkle with bacon, mushrooms and red onion slices. Add slices of hard boiled egg.
- To make the dressing: carefully pour the warm rendered fat from the baking sheet into a jar. Take 3 Tablespoons of the fat and put it in a bowl. Whisk in the red wine vinegar, then the sugar and mustard. Add salt & pepper to taste.
- Drizzle the salads with about 1/4 of the warm dressing per person.
Notes
I make extra bacon, chop it and freeze it so I have ready made bacon bits on hand for salads, breakfasts, pizza, etc. I also save the rendered fat for cooking.
You can make one or two salads at a time, saving the excess dressing in a jar and the eggs in the fridge, then at serving time, warm the bacon and dressing for a few seconds in the microwave before adding to the salad.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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