Spinach Salad with Warm Bacon Dressing

This recipe has alot of steps for just a salad but it turned out great and has wonderful flavor.

3 whole eggs

7 slices thick cut peppered bacon

1 whole red onion, small

1 package mushrooms

8 oz baby spinach, washed and dried

3 tablespoons reserved bacon grease

3 tablespoons red wine vinegar (I substituted balsamic vinegar)

2 teaspoons sugar

½ teaspoon Dijon mustard

1 dash salt

-          Boil the eggs

-          Fry bacon until crispy. Remove to a paper towel.

-          Remove 3 tablespoons of grease and set aside

-          Add 2 additional tablespoons of grease to a separate skillet over medium heat

-          Slice red onion very thinly, and then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.

-          Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.

-          Chop bacon

-          Peel and slice eggs

-          Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

-          Add spinach to a large bowl. Arrange onions, mushrooms and bacon on top. Pour hot dressing over the top; toss to combine. Arrange eggs over the top and serve.