Ingredients
8 oz bag young spinach
2 eggs
6 slices bacon
3 Tbsp red wine vinegar
1/2 tsp Dijon mustard
1 Tbsp maple syrup
1/2 tsp each salt and pepper
Choice of additional toppings: (I have to make each one separately: Sammy, no onion or mushrooms, Richard no egg or mushrooms, Sallie, all the stuff. Remember to let your grocery salad bar be your friend for salad toppings!)
sliced mushrooms
sliced avocado
red onion
dried cranberries
orange slices
blue cheese
Directions
Put eggs in a small saucepan in cold water to cover by an inch, and bring to a boil. Put the lid on the pan; remove from heat, and let sit for 15 minutes. Run eggs under cold water and peel.
Place the spinach in a large bowl or divide between individual serving plates.
Cook bacon in a large skillet over medium high heat. Remove to drain on a paper towel, and crumble for salad. Keep 3 Tbsp of bacon drippings in the skillet.
Over medium heat add vinegar, mustard, syrup and salt and pepper to the skillet with the bacon drippings and whisk together.
Pour over spinach, toss and top as desired.