Sweet and Spicy Warm Balsamic Vinegarette Wilted Spinach Salad

In a medium pot cover egg with just enough water and bring to a boil.

Cover and remove from heat, let sit about 15 minutes.

Cool egg in fridge until ready for use.

In the meantime heat a large skillet over medium and add bacon.

Cook until golden and crisp, about 4 to 5 minutes per side.

Remove to paper towel to drain and cool. Crumble when cool enough and set aside.

In a small bowl combine, spicy mustard, honey, shallot, salt, pepper, lemon juice and balsamic vinegar.

Stir using a whisk.

Slowly drizzle in olive oil while whisking to emulsify the dressing.

Pour dressing into same skillet that bacon cooked in and bring to medium heat.

Scrape any bits from bottom using a wooden spoon.

In a large bowl combine spinach, egg, bacon, tomato, celery, mushroom, blue cheese and nuts.

Drizzle with warm dressing and toss gently to coat evenly and spinach begins to wilt.