Spinach Salad with Warm Bacon-Mustard Dressing

Ingridients

• 1 (10 ounce) bag baby spinach leaves

• 4 hard-cooked eggs, peeled and sliced

• 1 cup sliced mushrooms

• 4 strips crisply cooked bacon, crumbled

• 10 ounces Swiss cheese, shredded

• ½ cup toasted sliced almonds

• 1 tablespoon olive oil

• 1 large shallot, minced

• 1 teaspoon garlic, minced

• ⅓ cup white wine vinegar

• ⅓ cup Dijon mustard

• ⅓ cup honey

• 2 strips crisply cooked bacon, crumbled

• Salt and pepper to taste

Directions

Step 1

Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.

Step 2

Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.

Step 3

Pour hot dressing over spinach and toss to coat.