A delicious spinach salad dressed with a warm bacon vinaigrette.
Start boiling the water for the eggs. Once boiling, use a spoon to gently drop eggs into boiling water. They should boil for 7-7 1/2 minutes depending on the size of the eggs. Then immediately place in ice water until ready to peel and serve.
Cook the bacon until browned then remove the bacon and drain on a paper towel. Crumble and set aside. Reserve the bacon fat for the dressing.
Wash the spinach and remove excess water (salad spinners are great for this).
Pour 3-4 tablespoons of the bacon fat into a pyrex measuring cup. If the bacon fat is still warm, then whisk in the red wine vinegar (1:1 ratio with the fat), sugar and mustard. Season with a dash of salt and pepper. If the fat has cooled then reheat it before whisking in the other ingredients.
Toss the spinach, marinated onions or shallots, and crumbled bacon with the warm bacon dressing. Divide between two large bowls. Peel off the shell from the eggs and cut in half to place on top of the salad.
Serve immediately and enjoy the deliciousness!