| 6 oz | crisp variety of spinach (about 8 cups) |
| 10 oz | thick-cut bacon (about 8 slices), cut into ⅜-inch pieces |
| 3 | hard-boiled eggs (see here), peeled and cut into coins |
| 3 large | sliced button mushrooms (optional) |
| ½ | medium red onion, cut in long, thin strips (about ½ cup) |
| — | grease collected from cooking the bacon |
| — | red-wine vinegar |
| — | mustard (or egg yolks*) |
| — | sugar |
| — | ground black pepper |
| — | pinch salt |
1. Cook the bacon in an oven at 400° for 20-25 minutes catching the drippings.
2. Place the spinach, washed and dried, in a large bowl with the eggs, mushrooms and onions. The crisper and larger-leafed the spinach, the longer it will hold up before wilting.
3. Stir the bacon grease, vinegar, mustard, sugar, pepper, and salt together in a small bowl until the sugar dissolves. If you wish to incorporate just the egg yolks here(*), you can eliminate the mustard.
4. Pour the dressing over the spinach, add the bacon, toss and serve.