Perfect Spinach Salad

Sometimes you just need a salad, but you need comfort food too.  This just fills the bill.  

3 whole eggs

Ice

7 slices thick cut bacon

1 small whole red onion

1 pkg white button mushrooms

3 Tbsp red wine vinegar

2 tsp sugar

1 tsp Dijon mustard

1 dash salt

8 oz baby spinach, washed, dried and stems removed

Place eggs in a saucepan and cover with water.  Bring to a boil.  Then turn off the heat and allow to sit in the water for 13 minutes.  Drain off the water and run under cold water for a few minutes until cool. 

Fry the bacon in a skillet until crispy/chewy.  Remove to a paper towel.  Drain the fat into a bowl and reserve.  Give the skillet a wipe with paper towel. 

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

Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed.  Cook slowly until caramelized and brown.  Remove to a plate and set aside.   Chop the bacon.  Peel and slice the eggs.

Make the hot bacon dressing:

Add 3 Tbsp of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat.  Whisk together and heat thoroughly until bubbly.  Add the spinach to a large bowl.  Arrange the onions, mushrooms and bacon on top.  Pour the hot dressing over the top; toss to combine.  Arrange the eggs over the top and serve.