Ingredients

2 eggs

4 slices bacon (cut into 1 inch slices)

1 cup red onion (sliced)

4 ounces mushrooms (sliced)

3 tablespoons red wine vinegar

1 teaspoon sugar

1 teaspoon dijon mustard

1 small clove garlic (grated)

salt and pepper to taste

4 ounces baby spinach

1/4 cup mild blue cheese (crumbled)

Preparation

  1. Cover the eggs in water, bring to a boil, turn off the heat, cover and let sit for 7 minutes.
  2. Transfer the eggs to cold water and let cool enough to hold.
  3. Remove the shells from the eggs and slice.
  4. Meanwhile, cook the bacon in a pan and set aside reserving 2 tablespoons of bacon grease.
  5. Caramelize the onions in the remaining bacon grease and set aside.
  6. Caramelize the mushrooms in the remaining bacon grease and set aside.
  7. Add the vinegar to the pan and deglaze it.
  8. Add the reserved bacon grease, sugar, mustard, garlic and season with salt and pepper and remove from heat.
  9. Assemble salad and toss with dressing.