Shelly's Recipe

WILTED SPINACH SALAD WITH WARM BACON DRESSING

Category: Salad

6 oz baby spinach (about 8 cups)
3 tbsp cider vinegar
1/2 tsp sugar
1/4 tsp ground black pepper
Pinch salt
10 oz (about 8 slices) thick-cut bacon, cut into 1/2-inch pieces
1/2 medium red onion, chopped medium (about 1/2 cup)
1 small clove garlic, minced or pressed through a garlic press (about 1/2 tsp)
3 hard-cooked eggs, peeled and quartered lengthwise

Place the spinach in a large bowl. Stir the vinegar, sugar, pepper, and salt together in a small bowl until the sugar dissolves; set aside.

Fry the bacon in a medium skillet over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Pour the bacon fat into a heatproof bowl and then return 3 tbsp of the fat to the skillet. Add the onion to the skillet and cook over medium heat, stirring frequently, until slightly softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Add the vinegar mixture and remove the skillet from the heat. Working quickly, scrape the bottom of the skillet with a wooden spoon to loosen the browned bits.

Pour the hot dressing over the spinach, add the bacon, and toss gently with tongs until the spinach is slightly wilted. Divide the salad among individual plates, arrange the egg quarters over each, and serve immediately.