Oh My Goodness

A couple weeks ago I received an email from my dear sister in law. She sent me a recipe I just had to try. We loved it. As she put it, "definite man food in salad form!" Thank you dear sister in law. I am definitely going to make it again and again. Husband loved it too. He even took leftovers (just a tiny bit) for lunch the next day. Wow! What a great treat. I forgot to make the eggs; I am sure it would be even better with them. Thank you!

Hot Spinach Bacon Salad

Sister-in-law

3 whole eggs

7 slices Thick Cut, Peppered Bacon (I used 1/2 package of the regular stuff)

1 whole Red Onion, Small

1 package Mushrooms, white button

8 oz baby spinach, washed dried and stemmed

3 T bacon grease

3 T red wine vinegar

2 t sugar

1/2 t Dijon mustard

dash of salt

Cook eggs; cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.

Fry bacon until crispy/chewy. Remove to paper towel.

Remove 3 tablespoons grease and set aside. Add 2 additional tablespoons of grease on a separate skillet over medium heat.

Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.

Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.

Chop bacon. Peel and slice eggs.

Make hot bacon dressing. Add 3 T bacon grease, vinegar, sugar and Dijon to a small sauce pan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Add Spinach to a large bowl. Arrange onions, mushrooms and bacon on top. Pour hot dressing over the top; toss to combine. Arrange eggs over the top and serve.