Bacon and Spinach Salad 

 

8 slices thick-cut bacon, cut in half and then cut into ½-inch pieces

1 (10-ounce) bag curly-leaf spinach, stems removed and torn into bite-sized pieces

½ red onion, sliced thin

2 garlic cloves, minced

½ teaspoon salt 

½ teaspoon pepper 

2 teaspoons sugar 

¼ cup cider vinegar 

1 tablespoon Dijon mustard 

3 hard-cooked eggs, peeled and quartered

 

1.  Fry bacon until crisp. Save ¼ cup bacon fat.

2.  Place spinach in large bowl next to stove.

3.  Cook onion, garlic, salt, pepper, and sugar until onion is softened, about 3 minutes. Add vinegar and mustard quickly and scrape bottom of pan to loosen bits.

4.  Remove pot from heat and add spinach.  Cover to allow spinach to steam until just beginning to wilt, about 15 seconds.

5.  Transfer steamed spinach and hot dressing to empty bowl and toss lightly with tongs. Divide salad among individual plates and garnish with reserved bacon and eggs.