Perfect Spinach Salad

Ingredients:

• 3 whole eggs
• Ice
• 7 slices of fatty peppered bacon
• 1 small red onion
• 1 pack of champignons
• 3 tablespoons red wine vinegar
• 2 teaspoons of sugar
• 0.5 tsp Dijon mustard
• A little salt
• 220 g fresh spinach, washed, dried and trimmed

Preparation:

1. Place the eggs in a saucepan, cover with water, and bring to a boil. Then turn off the heat and let them sit in the water for 20 minutes. Drain the water and sprinkle ice on top of the eggs.
2. Fry the bacon in a skillet until crispy/chewy. Transfer to a paper towel. Drain the fat into a bowl and set aside. Wipe the skillet with a paper towel.
3. Slice the red onion very thinly and then add it to the pan. Cook slowly until the onion caramelizes and reduces in volume. Transfer to a plate.
4. Slice the mushrooms and add them to the same pan, adding a little rendered bacon fat if needed. Cook over low heat until they darken. Transfer to a plate. Chop the bacon. Peel and chop the eggs.
   
   

   Prepare the hot dressing:

   
   In a small saucepan or skillet, add 3 tablespoons of bacon grease, vinegar, sugar, Dijon mustard, and salt and heat over medium-high heat. Stir until the mixture comes to a boil. Add the spinach to a large bowl. Top with the onions, mushrooms, and bacon. Drizzle with the hot dressing and toss to combine. Top with the eggs and serve.