5 slices Greek’s home smoked bacon
1 pkg. mushrooms, thinly sliced
1/2 red onion, thinly sliced
8 ounce pkg. fresh spinach
1/4 cup red wine vinegar
3/4 cup olive oil
2 tsp. Dijon mustard
1 clove garlic, finely chopped
Pinch of salt and pepper
Hard boil the eggs by placing in cold water, bringing to a full boil, turn off the heat and leave in hot water for 20 minutes. Drain, cover in cold water to stop the cooking process.
Fry the bacon until crispy, drain and set aside.
Wash the spinach and lay on a tea towel to dry.
Prepare the dressing. Dissolve the sugar in vinegar, add mustard and garlic. Gradually whisk in the olive oil to create a creamy consistency. Add salt and pepper to taste.
Assemble the salad by placing the spinach in a salad bowl. Top with bacon, mushrooms, sliced eggs, and red onion. Toss with dressing based on your own taste, there is plenty leftover for other salads.
Tip: For an added twist, the red onions are delicious sautéed in the bacon fat!