Ingredients
12ozbacon,cooked, drippings and browned bits from pan reserved, crumbled, divided
5large eggs,boiled, peeled and sliced
9ozbaby spinach
6ozbutton mushrooms,sliced
½small red onion,thinly sliced, run under cool water to remove harsh bite
1cupSwiss cheese,shredded or finely cubed
2½cupscroutons,homemade or store-bought, optional
3tbspbacon drippings,reserved with browned bits
2tbspolive oil
⅓cupred wine vinegar
1tbspDijon mustard
1tbsphoney
salt and freshly ground black pepper
Preparation
Make the dressing: In a skillet whisk together bacon drippings with browned bits, olive oil, red wine vinegar, dijon and honey. Season with salt and pepper to taste.
Allow to simmer over medium heat 1 minute. Stir in 2 slices crumbled bacon. Allow to cool slightly.
In a large salad bowl, toss together spinach, remaining bacon, mushrooms, red onion and swiss.
Drizzle with warm dressing and toss. Add eggs and croutons to top and serve.
