Warm Spinach Salad

• 1 1/2 tablespoons cooking oil
• 4 ounces slab bacon, trimmed of rind and finely diced
• 3/4 pound fresh spinach trimmed of stems, well washed and dried and torn into small pieces
• 1/4 pound fresh mushrooms, washed and sliced thin
• 13 cup thin-sliced red onion, separated into rings
• 4 tablespoons red wine vinegar
• Freshly ground red pepper
• 1 hard-cooked egg yolk, crumbled

1. Heat oil in a skillet and sautee the bacon until the pieces are golden brown.
2. Remove from the heat.
3. Mix spinach, mushrooms and onion in a glass or ceramic bowl.
4. (Do not use wood - it will soak up the warm dressing.)
5. Toss salad ingredients with the vinegar.
6. Reheat the bacon and drippings in the skillet and pour over salad.
7. Toss thoroughly then cover the salad with the overturned skillet for about 30 seconds.
8. Toss again.
9. Season with pepper, crumble sieved hard-cooked egg yolk on the salad and serve.

cooking oil, bacon, fresh spinach, mushrooms, thin, red wine vinegar, freshly ground red pepper, egg yolk

Taken from cooking.nytimes.com/recipes/5012 (may not work)