Warm Spinach And Bacon Salad

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 8 tablespoons extra virgin olive oil
• 1 lb button mushroom, halved
• 1 1/2 tablespoons fresh lemon juice
• 2 garlic cloves, thinly sliced
• 1 teaspoon minced fresh thyme
• 1/4 teaspoon red pepper flakes
• kosher salt
• fresh ground black pepper
• 3 large eggs
• 10 ounces baby spinach
• 8 thick slices applewood smoked bacon, chopped
• 3 tablespoons balsamic vinegar
• 1 tablespoon whole grain mustard
• 1 small red onion, thinly sliced
• 1 1/2 cups cherry tomatoes, halved

Recipe

• 1 in a frying pan, heat 2 tablespoons of the oil over med-high heat.
• 2 add the mushrooms and cook, stirring occasionally, until they give off their juices and are lightly browned, 5-6 minutes.
• 3 transfer to a bowl.
• 4 add 4 tablespoons oil, the lemon juice, garlic, thyme, and red pepper flakes, season with salt and pepper, and toss to coat.
• 5 let marinate for at least 1 hour or up to 24 hours.
• 6 place eggs in a saucepan just large enough to hold them.
• 7 add cold water to cover by 1 inch and bring just to a boil over high heat.
• 8 remove the pan from the heat and cover.
• 9 let stand for 15 minutes.
• 10 drain the eggs, then transfer to a bowl of ice water and let cool.
• 11 peel and coarsely chop the eggs.
• 12 put the spinach in a large bowl.
• 13 in a large frying pan, fry the bacon over medium heat, stirring occasionally, until crisp and browned, about 7 minutes.
• 14 using a slotted spoon, transfer to paper towels to drain.
• 15 pour off all but 2 tablespoons of the fat in the pan.
• 16 off the heat, whisk the vinegar and mustard into the fat in the pan, then drizzle over the spinach; toss to coat well.
• 17 divide the dressed spinach among individual plates, top with the onion slices, tomatoes, marinated mushrooms, and chopped eggs.
• 18 sprinkle with the chopped bacon and serve.