Spinach, Mushroom, And Fennel Salad With Warm Bacon Vinaigrette

• 3 qts. (7 to 8 oz.) lightly packed baby spinach
• 3 large eggs, hard-cooked and cut into wedges
• 5 ounces mushrooms, thinly sliced
• 5 ounces good-quality thick-cut bacon
• 2 tablespoons canola oil
• 2 tablespoons extra-virgin olive oil
• 1 large head fennel (about 4 in. wide), trimmed and thinly sliced
• 2 1/2 tablespoons minced shallot
• 1 1/2 teaspoons roughly chopped fresh thyme leaves
• 2 1/2 tablespoons sherry vinegar
• 2 teaspoons Dijon mustard
• About 1/2 tsp. kosher salt
• About 1/2 tsp. freshly ground black pepper

1. Combine spinach, eggs, and mushrooms in a large shallow serving bowl.
2. Cut bacon on the diagonal into strips about 1/4 in. thick and 1 1/2 in. long. Cook bacon with 1/3 cup water in a large frying pan over medium heat, stirring occasionally, until water disappears, 8 to 12 minutes. Add oils and cook until bacon is light golden but still supple, 3 to 5 minutes more. Transfer bacon with a slotted spoon to paper towels to drain.
3. Add fennel to pan and cook, stirring occasionally, until slightly softened, about 2 minutes. Transfer with a slotted spoon to more paper towels.
4. Stir shallot and thyme into fat in pan and cook until softened, about 2 minutes. Remove pan from heat and whisk in vinegar to deglaze pan. Whisk in mustard, 1/2 tsp. each salt and pepper, and 2 tsp. water.
5. Add bacon and fennel to salad, scrape dressing on top, and toss gently to coat. Season to taste with more salt and pepper.
6. Note: Nutritional analysis is per serving.

baby spinach, eggs, mushrooms, bacon, canola oil, extravirgin olive oil, head fennel, shallot, thyme, sherry vinegar, mustard, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/spinach-mushroom-fennel-salad-with-warm-bacon-vinaigrette (may not work)