Spinach Salad with Warm Bacon Dressing

• 4 large handfuls spinach (rinsed & dried)
• 2 large eggs (hard boiled)
• 8 pieces crispy bacon (chopped) (reserve fat)
• 4 Large white mushrooms (sliced)
• 1 small red onion (sliced thin)

Dressing:

• 3 tablespoons bacon fat (or combine fat with olive oil for 3 tablespoons)
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon Dijon mustard
• Salt
• Pepper

Remove the stems from the spinach and wash, drain and pat dry.
Place in large mixing bowl and set aside.
Hard boil the eggs and cook the bacon until crisp.
Reserve 3 Tablespoons of bacon fat. (I reserve 1 Tablespoon bacon fat  and add extra virgin olive oil for the rest).
Slice mushrooms (hint: the egg slicer works well on mushrooms too) and onion.
Add to spinach and toss.
Peel and slice eggs, crumble bacon.
In small saucepan on low heat whisk bacon fat (olive oil) with vinegar, sugar and Dijon mustard.
Season with salt and pepper.
Drizzle warm dressing over spinach. Toss.
Top with sliced eggs and crumbled bacon.