Spinach Salad with Warm Bacon Dressing and Soft-Boiled Eggs

I have fond memories of eating spinach salad with bacon dressing back in my college dining hall. It was delicious, and I would always find myself going back for seconds, which was rare at the time for me because it was salad. Now 6 years later, I finally decided to try to recreate it since we had some spinach in the fridge that I needed to use up. Andrew was skeptical when I told him I was making this for a weekend dinner, but even he admitted this was great salad. It's salad for people who don't like salad.

Spinach Salad with Warm Bacon Dressing and Soft-Boiled Eggs
(Recipe from Once Upon a Chef and Budget Bytes)

  • 4 large eggs
  • 8 slices of bacon, cut into 1/2-inch pieces
  • 1-2 shallots, thinly sliced
  • 2 1/2 tbsp cider vinegar
  • 1 1/2 tbsp honey
  • 1 1/2 tsp Dijon mustard
  • Heaping 1/4 tsp salt
  • Several grinds fresh black pepper
  • 6 oz (8 cups baby spinach)
  • 1 cup thinly sliced cremini mushrooms

  1. Add 1 inch of water to a small saucepan. Cover and bring to a boil over high heat. Add eggs in a single layer. Replace the lid and continue to boil for 6 minutes. Remove the eggs from the pot and either transfer to an ice water bath or run under cold water until cool enough to handle. Peel and set aside. 
  2. Fry bacon in a medium skillet over medium heat for 8-10 minutes, or until crisp. 
  3. While the bacon cooks, start the dressing: In a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Set aside. 
  4. Using a slotted spoon, transfer the bacon to a plate and set aside. Pour the bacon fat into a bowl, then return 4 tbsp of fat to the skillet. Add the shallots and cook over low heat for 1-2 minutes, stirring occasionally. 
  5. 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. Season to taste. 
  6. Divide the salad between 4 plates or bowls and top with bacon and a soft-boiled egg. Serve. 

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