Warm Spinach Salad With Bacon Vinaigrette And A Fried Egg

• FOR THE SALAD:
• 4 slices Thick Cut Bacon, Very Cold (for Easier Slicing)
• 2 cups White Mushrooms, Sliced
• 1/2 whole Red Onion Very Thinly Sliced
• 5 ounces, weight Baby Spinach, Washed And Stems Removed
• 2 whole Extra Large Eggs
• FOR THE DRESSING:
• 1 Tablespoon Plus 1 Teaspoon Bacon Grease
• 1 Tablespoon Plus 1 Teaspoon Dijon Mustard
• 1 Tablespoon Plus 1 Teaspoon Red Wine Vinegar
• 1/2 teaspoons Light Brown Sugar, Packed
• 1 pinch Salt
• 1 pinch Fresh Ground Pepper

1. Slice your bacon into 3/4 inch strips. This is easier to do with very cold bacon, so I recommend putting it in the freezer for 15 minutes before slicing it. Cook your sliced bacon in a large non-stick pan over medium heat until it is browned and crispy. This should take about 10 minutes. Use a slotted spoon to transfer the bacon from the pan to a paper-towel lined plate to drain. Reserve the bacon grease in a small bowl.
2. Heat 11/2 tablespoons of the reserved bacon grease in the bacon pan and add the mushrooms and onions. Saute for about 5 minutes until the mushrooms are tender. Set aside and keep warm while you prepare the bacon vinaigrette.
3. Heat 1 tablespoon plus 1 teaspoon of the bacon grease in a small pan. Whisk in the Dijon, vinegar and brown sugar until smooth. Season with salt and fresh ground pepper to taste. Remove from heat.
4. Fry your eggs in a non-stick pan over medium to medium-high heat until the whites are set, but the yolks are still runny. If you want to get crazy, fry them in the remaining bacon grease.
5. Divide the spinach among two plates or bowls. Drizzle each with bacon vinaigrette and add the warm mushrooms and onions. Top each salad with a fried egg and serve immediately.

salad, bacon, white mushrooms, red onion, eggs, dressing, bacon, dijon mustard, red wine vinegar, light brown sugar, salt, fresh ground pepper

Taken from tastykitchen.com/recipes/salads/warm-spinach-salad-with-bacon-vinaigrette-and-a-fried-egg/ (may not work)