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
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.
Using a slotted spoon, transfer the cooked bacon to a paper towel–lined plate. (Reserve / Save the bacon fat)
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.
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.
Divide the salad between 4 plates or bowls. Evenly divide the egg and cooked bacon among them. Serve immediately.