Spinach Salad, Traditional

Serves 2

Ingredients

6 ounces baby spinach, washed and dried well
1/4 small or medium shallot, minced
2 pieces thick-sliced bacon, finely diced
¼ cup Champagne Vinegar, or Red Wine Vinegar
1/2 teaspoon smooth Dijon mustard
Sea salt and freshly ground black pepper, to taste
4 large white mushrooms, thinly sliced
2 large egg, hard-boiled, chilled, peeled and thinly sliced

Instructions

Remove any stems from the spinach and place in a salad serving bowl.

In a heated sauté pan add bacon and cook until crisp, drain on paper towels. Remove all but 2 Tb. of bacon grease and add vinegar, whisk in Dijon mustard and taste for seasoning. Pour over salad and toss quickly, scatter with mushrooms and eggs.

Serve while still warm.