Warm Spinach Salad

• 3 tablespoons extra-virgin olive oil
• 4 slices thick-cut bacon or 4 slices pancetta, chopped
• 3 shallots, thinly sliced
• 2 cloves garlic, chopped
• 3 tablespoons sherry vinegar
• 2 pounds triple washed spinach, stems removed
• Salt and freshly ground black pepper
• Freshly grated nutmeg, to taste
• 4 hard-boiled eggs, quartered lengthwise
• Parmigiano-Reggiano, for topping

1. Heat the olive oil in large skillet over medium-high heat.
2. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan.
3. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs.
4. Season the greens with salt, pepper and nutmeg.
5. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

extravirgin olive oil, bacon, shallots, garlic, sherry vinegar, triple washed spinach, salt, nutmeg, eggs, topping

Taken from www.foodnetwork.com/recipes/rachael-ray/warm-spinach-salad-recipe.html (may not work)