Spinach Salad With Warm Bacon Dressing

• 16 ounces Baby Spinach
• 6 eggs, hard boiled and sliced
• 16 pieces cooked bacon, chopped
• 9 tablespoons red wine vinegar
• 4 -6 tablespoons sugar
• 2 teaspoons Dijon mustard
• sea salt
• fresh ground black pepper
• 12 medium white mushrooms, sliced
• 6 ounces red onions, very thinly sliced (1 small)
• 1 cup dried cranberries
• garlic cheese crouton

1. Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
2. While the eggs are hard boiling, fry the bacon and remove to a paper towel to drain, reserving 9 tablespoons of the rendered fat. Crumble the bacon and set aside. I like to fry bacon in the oven. Just spread out the slices on a cookie sheet and pop into a 400 degree oven for about 20 minutes. You can turn the bacon during the last 5 minutes to get it crispier.
3. Transfer the bacon grease to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a few small pinches each of kosher salt and black pepper.
4. Add the mushrooms, cranberries and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 8 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

spinach, eggs, bacon, red wine vinegar, sugar, mustard, salt, fresh ground black pepper, white mushrooms, red onions, cranberries, garlic cheese

Taken from www.food.com/recipe/spinach-salad-with-warm-bacon-dressing-486216 (may not work)