Makes 10 servings
- 227 g diced bacon
- 43 g minced shallot
- 2 tsp/6 g minced garlic
- 113 g brown sugar
- 90 mL cider vinegar
- 150 to 180 mL vegetable oil
- Salt, as needed
- Cracked black peppercorns, as needed
- 680 g spinach, washed and dried
- 5 Hard-Cooked Eggs, cut into small dice
- 170 g sliced mushrooms
- 85 g thinly sliced red onions
- 113 g Croutons
- To make the vinaigrette, render the bacon in a medium sautoir over medium-low heat. When the bacon is crisp, remove it from the pan, drain, and reserve.
- Add the shallots and garlic to the bacon fat and sweat until soft. Blend in the sugar. Remove the pan from the heat. Whisk in the vinegar and oil. Season with salt and pepper.
- Toss the spinach with the eggs, mushrooms, onions, croutons, and reserved bacon. Add the warm vinaigrette, toss once, and serve immediately.