1.5Tbspshallots, or 1Tbsp finely chopped green onions + 1/2 Tbsp minced garlic
1/2Cred wine vinegar
salt & coarse ground black pepper
8Cfresh baby spinach,washed with stems removed
8ozwhite button mushrooms, thinly sliced
1/2medred onion, thinly sliced
3-4boiled eggs, sliced
Cook bacon in a skillet over medium heat until crisp. After the bacon is cooked, rough chop it and set it aside for the salad. Then pour off all but 2 Tbsp of bacon grease from the skillet, leaving all those good bits in the bottom of the skillet.
Return the skillet, 2 Tbsp of bacon fat and the "good bits" to the stovetop and heat over medium-high heat. Add the shallots, or green onions and garlic. Sautee for 1-2 minutes.
Whisk in the vinegar and deglaze the pan. Whisk in honey mustard, and continue to whisk until bacon renderings, vinegar and mustard are all well incorporated. Salt and pepper to taste (about 1/2 tsp each) and bring to a simmer while whisking. Remove from heat and let cool a little.
Assemble salad in a large salad bowl by tossing together the spinach, mushrooms, bacon, onion. Drizzle with warm bacon dressing and toss. Add sliced boiled eggs last. Serve. See post for extras to add in your salad.