Yield: 4 Servings
8 ounces baby spinach
2 large eggs, hard-boiled
8 pieces of thick cut bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
½ teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
3 ounces red onion, very thinly sliced
Remove the stems from the spinach and wash and pat dry thoroughly. Place into a large mixing bowl and set aside. Peel eggs and slice into 8 pieces. Fry the bacon until crispy and remove and drain on paper towels. Crumble and set aside. Reserve 3 tablespoons of the rendered bacon fat. Transfer fat to a small saucepan on low heat and add wine vinegar, sugar and Dijon mustard, whisk to combine thoroughly. Season with a pinch of salt and fresh black pepper.
Add the red onion to the spinach and toss. Add the dressing and bacon and toss with spinach to combine. Divide the spinach between 4 salad plates and garnish with the hard-boiled egg slices. Season with additional freshly ground black pepper.
Source: Alton Brown – Food Network – 2007