Warm Spinach Salad
What you need:
- 6 eggs, at room temperature
- 1 Tbsp. white vinegar
- 1 lb. bacon
- 10 oz. fresh baby spinach
- 1 small red onion, chop half and thinly slice the other half
- 1/2 cup white balsamic vinegar
- 1/2 cup white sugar
- 2 tsp. Dijon mustard
- 1/4 cup water
Directions:
- In a saucepan, fill 3/4 full with water and add 1 Tbsp. white vinegar. Bring to a boil, then using a spoon, gently add six eggs.
- Bring back to a boil and then boil for 5 minutes. Turn off heat and let sit for 15 more minutes.
- Drain and peel. Set aside to cool. Then slice into 4 to 5 pieces per egg.
- In a large skillet, cook bacon slices until crisp and drain on a paper towel-lined plate. Crumble and set aside.
- Remove all but 2 Tbsp. bacon grease from skillet and cook chopped onion in grease over medium heat for about 5 minutes.
- Add balsamic vinegar and deglaze pan.
- Then add sugar, mustard, and water. Stir to combine. Remove from heat and set aside until serving time.
- Layer serving bowls/plates with spinach, sliced red onion, sliced cooked eggs, and crumbled bacon.
- Drizzle warm salad dressing over the top.
Recipe from A Family Feast
Posted on Fantastical Sharing of Recipes