Baby Spinach & Pine Nut Salad With Creamy Bacon Dressing

• FOR THE DRESSING
• 2 slices bacon, trimmed of fat and cut into thirds
• 1/2 cup good quality whole egg mayonnaise (like Thomay)
• 1 1/2 tablespoons water
• FOR THE SALAD
• 2 eggs
• 50 g pine nuts
• 150 g baby spinach leaves, washed and dried

1. FOR THE DRESSING.
2. Cook the bacon in a non stick pan over a high heat for about 5 minutes or until crispy.
3. Place the bacon, mayonnaise and water in a food processor and process until the bacon is finely chopped.
4. FOR THE SALAD.
5. Place the eggs in a saucepan of cold water, bring to the boil and cook for 7 minutes.
6. Rinse the eggs under cold water, peel and cut into wedges.
7. In the pan you used to cook the bacon, cook the pinenuts over a medium/high heat for 1-2 minutes until toasted- beware they burn easily.
8. TO SERVE.
9. Place the spinach on a serving plate, scatter with the pine nuts and egg wedges.
10. Drizzle with the dressing.

dressing, bacon, egg mayonnaise, water, salad, eggs, nuts, baby spinach leaves

Taken from www.food.com/recipe/baby-spinach-pine-nut-salad-with-creamy-bacon-dressing-65847 (may not work)