by Loves Food Loves to Eat
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Loves Food Loves to Eat's Notes:
Expand4-6 cups fresh spinach Ask a question about this ingredient
1/2 small red onion- thinly sliced Ask a question about this ingredient
1.5 cups thinly sliced button mushrooms Ask a question about this ingredient
crumbled blue cheese Ask a question about this ingredient
2-3 hardboiled eggs- sliced thin Ask a question about this ingredient
Toss everything except eggs in a salad bowl. Make dressing, add bacon (listed in dressing recipe), toss, and add eggs after tossed.
Ask a question about this step5 slices bacon Ask a question about this ingredient
1/2 teaspoon yellow mustard Ask a question about this ingredient
2 teaspoons honey Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 tablespoon finely diced shallot Ask a question about this ingredient
1.5 tablespoons cider vinegar Ask a question about this ingredient
cook bacon in skillet until crispy. Drain, chop, and set aside. Pour off all about 1 Tablespoon of bacon grease.
Ask a question about this stepwhisk together remaining ingredients.
Ask a question about this stepwarm 1 Tablespoon of grease over medium heat, add dressing, and whisk until combined and heated through.
Ask a question about this stepPour warm dressing over spinach salad, add chopped bacon, and toss. After tossing, top salad with sliced eggs.
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Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
