Bacon Spinach Salad

Ingredients

• 8 – 10 Each Daily’s® Honey Hickory Thick Cut Bacon, cut into 1⁄2-inch pieces

• 2 1/2 Tbsp Cider or Sherry vinegar

• 1 1/2 Tbsp Honey

• 1 1/2 tsp Stone ground dijon mustard

• 1/4 Cup Shallots, finely chopped

• 1/4 tsp Kosher salt

• 1/4 tsp Cracked black pepper

• 6 oz (8c.) Baby spinach

• 6-8 oz Baby Bella mushrooms, sliced

• 6-8 oz Cherry tomatoes, halved

• 1 Red onion, julienne (thin sliced)

• 4 Soft boiled eggs, cut into wedges

• Blue cheese, optional

Preparation

1. Place the bacon pieces in a medium nonstick skillet and fry over medium heat with 1⁄2 cup water, stirring occasionally, cook until evenly crisp, about 12 minutes.

2. Using a slotted spoon, transfer the cooked bacon to a paper towel–lined plate. (Reserve / Save the bacon fat)

Dressing

1. Whisk together the vinegar, honey, mustard, shallots, salt, and pepper. Add the bacon fat to the vinegar mixture slowly, using a whisk as you pour to combine.

2. In a separate large bowl, add the spinach, mushrooms, tomatoes, and red onion; add dressing (as desired) and toss to coat evenly. Taste and adjust the seasoning with salt and pepper, if necessary.

3. Divide the salad between 4 plates or bowls. Evenly divide the egg and cooked bacon among them. Serve immediately.