Salad with eggs in a hot bacon dressing

Ingredients:

• 150 g of young spinach
• 4 large eggs
• 8 slices bacon, cut crosswise into 0.5cm wide pieces.
• 100 g brown champignons, thinly sliced
• 1 clove garlic, minced
• 3 tablespoons of apple cider vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon of honey
• Half a small red onion, thinly sliced

Preparation:

1. Place spinach in a large bowl and let sit at room temperature.
2. In a medium saucepan, bring water to a boil over medium-high heat. Using a slotted spoon, carefully lower the eggs into the water. Cook until hard-boiled, about 10 minutes. Transfer to a small bowl filled with ice water and let cool completely. Once the eggs are cool, peel them and cut each into quarters.
3. Meanwhile, place the bacon in a large skillet over medium heat. Cook, stirring occasionally, until crisp, 6–8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Transfer half of the rendered fat to a small bowl and set aside.
4. Return the skillet with the remaining fat to medium heat. Add the mushrooms, garlic, a large pinch of salt, and a few grinds of black pepper. Cook, stirring occasionally, until tender, 3–4 minutes. Pour in the reserved fat, vinegar, mustard, and honey and whisk until emulsified. Taste and season with salt and pepper again.
5. Drizzle the hot dressing over the spinach and toss until evenly coated and slightly wilted. Transfer to a serving platter and top with the eggs, red onion, and remaining bacon.