Spinach Salad with Warm Sourwood Bacon Dressing


8 ounces young spinach
2 large eggs
8 slices Sourwood Drenched Bacon
3 tablespoons red wine vinegar
1 teaspoon of sugar
1/2 teaspoon of Dijon mustard
4 large white mushrooms
1 small onion, very thinly sliced


Remove the stems from the spinach and wash, drain and pat dry. Place into a large mixing bowl and set aside. Place the eggs into a saucepan and cover with cold water by at least one inch. Bring water to boil and turn off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.

While the eggs are cooking, fry the Sourwood Drenched Bacon and remove to a paper towel to drain, reserving three tablespoons of the fat. Crumble the bacon and set aside. Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar, and Dijon mustard. Season with a small pinch of kosher salt and black pepper. Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between four plates and divide the egg among them. Season with pepper, as desired. Garnish with pomegranate seeds for a super healthy twist! Serve immediately.

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