Warm Bacon, Egg, and Spinach Salad

This is one of the best salads I've had the pleasure of eating EVER. It inevitably outshines anything else on my plate when I'm eating it. The combination of sauteed mushrooms, carmelized red onions, crispy bacon, and boiled eggs does not disappoint. And don't even get me started on the simple but amazingly flavorful and warm dressing that coats it all. It's exceptional.

Warm Bacon, Egg, and Spinach Salad

{Recipe source: The Pioneer Woman Cooks}

3 eggs, boiled and sliced

8 slices thick-cut bacon

1 small-ish red onion, sliced

1 carton sliced mushrooms

2 T olive oil

dash of sugar

8 oz fresh baby spinach

3 T bacon grease, reserved

3 T red wine vinegar

2 t sugar

1 t dijon mustard

dash of salt

chicken broth, if needed

Fry bacon in skillet till crisp-cooked. Remove to paper towels. Set 3 T of bacon grease aside. Leave the rest in the pan and add onions with a dash of white sugar. Over medium heat let soften and caramelize for 7 minutes or so. Remove from pan onto a plate. Add 2 T olive oil to pan and saute mushrooms until soft with a bit of color. Remove to same plate as onions. Pour bacon grease, red wine vinegar, sugar, and mustard in pan and scrape bottom of the pan to loosen all the deliciousness that's there. Whisk till combined. Taste, adjust if needed. Add a dash of salt if needed and chicken broth if it needs a little more volume.

To assemble salad:

Place spinach in serving bowl, top with onions, mushrooms, and bacon bits. Pour warm dressing over all and toss. Garnish with sliced hard-boiled eggs.