Spinach Salad

• 6 slices bacon, cut into 1-inch pieces
• 2 medium shallots, halved and thinly sliced lengthwise (3/4 cup)
• 1/4 cup olive oil
• 6 tablespoons red-wine vinegar
• Scant 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lb curly spinach (about 20 cups), coarse stems discarded
• 4 hard-boiled large eggs, chopped

1. Cook bacon in a 12-inch skillet over moderate heat, stirring occasionally, until golden and crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Add shallots and oil to bacon fat in skillet and cook over moderately high heat, stirring occasionally, until softened and browned, about 3 minutes. Remove skillet from heat and add vinegar, stirring and scraping up any brown bits.
2. Stir in salt and pepper and immediately pour dressing over spinach, tossing to coat. Serve sprinkled with egg and bacon.

bacon, shallots, olive oil, redwine vinegar, salt, black pepper, curly spinach, eggs

Taken from www.epicurious.com/recipes/food/views/spinach-salad-232145 (may not work)