Spinach Salad with Warm Bacon Dressing
 This spinach salad combines crispy thick-cut bacon, mushrooms, and soft-boiled eggs with a warm bacon vinaigrette. Pair with a rotisserie chicken and dinner is done! Ingredients 8 slices bacon, cut into ½-inch pieces ¼ cup finely chopped shallots, from 1 to 2 shallots 2½ tablespoons cider vinegar 1½ tablespoons honey 1½ teaspoons Dijon mustard Heaping ¼ teaspoon salt Several grinds fresh black pepper 6 oz (about 8 cups) baby spinach 8 oz white button or baby bella mushrooms, thinly sliced (about 2 cups) 3 hard or soft boiled eggs, thinly sliced or cut into wedges 8 slices bacon, cut into ½-inch pieces ¼ cup finely chopped shallots, from 1 to 2 shallots 2½ tablespoons cider vinegar 1½ tablespoons honey 1½ teaspoons Dijon mustard Heaping ¼ teaspoon salt Several grinds fresh black pepper 6 oz (about 8 cups) baby spinach 8 oz white button or baby bella mushrooms, thinly sliced (about 2 cups) 3 hard or soft boiled eggs, thinly sliced or cut into wedges Instructions Place the bacon in a medium nonstick skillet and fry over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. While the bacon cooks, start the dressing: in a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Set aside. Using a slotted spoon, transfer the cooked bacon to a paper towel–lined plate. Pour the bacon fat into a heatproof bowl, then return 4 tablespoons of the bacon fat to the skillet. (You can discard the remaining bacon fat or save it if you'd like it for cooking.) Add the shallots to the skillet and cook over low heat, stirring frequently, until softened, 1 to 2 minutes. Do not brown. Add the bacon fat and shallots from the skillet to the vinegar mixture and whisk to combine. Add the spinach and mushrooms 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. Place the bacon in a medium nonstick skillet and fry over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. While the bacon cooks, start the dressing: in a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Set aside. Using a slotted spoon, transfer the cooked bacon to a paper towel–lined plate. Pour the bacon fat into a heatproof bowl, then return 4 tablespoons of the bacon fat to the skillet. (You can discard the remaining bacon fat or save it if you'd like it for cooking.) Add the shallots to the skillet and cook over low heat, stirring frequently, until softened, 1 to 2 minutes. Do not brown. Add the bacon fat and shallots from the skillet to the vinegar mixture and whisk to combine. Add the spinach and mushrooms 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. Nutrition Information Powered by Per serving (4 servings) Calories: 338 Fat: 26 g Saturated fat: 9 g Carbohydrates: 13 g Sugar: 9 g Fiber: 2 g Protein: 14 g Sodium: 505 mg Cholesterol: 157 mg Per serving (4 servings) Calories: 338 Fat: 26 g Saturated fat: 9 g Carbohydrates: 13 g Sugar: 9 g Fiber: 2 g Protein: 14 g Sodium: 505 mg Cholesterol: 157 mg