Q: In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Set aside., Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside., While the eggs are cooking, place a metal rack in a shallow baking pan (I use cooling racks in a 9 x 12 jelly roll pan) and drape the bacon across the grid. Place in cold oven, turn oven to 400 degrees F, and bake for 15-20 minutes. When done, remove the bacon to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Slice the bacon in 1/2" pieces and set aside., Transfer the fat to a large stainless steel bowl set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper. Turn off the heat, but keep the bowl on the burner., Add the spinach, mushrooms and sliced onion and toss (tongs work beautifully), as the residual heat from the dressing and sides of the bowl transfers to the salad., Divide the spinach between 4 plates or bowls and evenly divide the egg and bacon pieces among them. Season with pepper, as desired. Serve immediately.
A:
spinach, eggs, bacon, red wine vinegar, sugar, Dijon mustard, kosher salt, black pepper, white mushrooms, red onions