Spinach Salad with Warm Bacon Mustard Dressing

2 cups raw, washed spinach

1 package 4 oz white mushrooms, sliced

½ pound bacon, plus drippings

2 tbsp red onion, finely diced

2 to 3 cloves garlic, minced

4 hard boiled eggs

1 tbsp bacon grease

subheading: FOR THE DRESSING:

3 tbsp bacon grease

1 tbsp Dijon mustard

1 tbsp red wine vinegar

salt and pepper

½ tsp sweetener (optional)

Cook bacon to desired crispness. Crumble

Boil eggs. Peel and slice the eggs into thin slices.

In a small saucepan, heat 1 T bacon grease over medium heat.

Add garlic, saute for a moment. Add the sliced mushrooms and cook for 3 to 5 minutes until browned on both sides.

Build the salad by placing spinach in a large bowl. Add crumbled cooked bacon, cooked mushrooms, red onion, and eggs.

Prepare dressing by mixing vinegar and mustard together with a whisk. Add the other half of the cooked shallots and whisk. Add sweetener if desired.

Drizzle in the warm bacon grease while whisking.

Add salt and pepper if needed.

Top the salad while the dressing is hot. Serve and enjoy!

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