This salad is hearty enough to serve as an entree and yummy enough to entice kids to eat spinach.
- 4 eggs
- 6 slices of thick cut bacon, diced
- 1/4 C. champagne vinegar
- 1 -3 t. Dijon mustard, to taste
- salt and pepper
- 1 lb. fresh spinach leaves
First hard boil the eggs. Everyone has their favorite method for boiling eggs. Here is mine: Place the eggs in a pan with enough water to cover. Bring to a boil. Reduce heat so the water is simmering, but not rolling enough to crack the eggs. Simmer for about three minutes. Remove from heat and let the eggs sit in the hot water for another 8-10 minutes. Rinse under cold water. Peel and chop into chunks.
Heat a skillet to medium heat. Cook the bacon pieces until crispy. Add the vinegar to the pan and scrape the brown bits from the bottom of the pan. Add the mustard and stir to combine. Season with salt and pepper.
Put the spinach into a bowl and top with the cooked eggs. Pour the bacon vinaigrette over the top and serve.