Pioneer Woman's Spinach Salad

This is like a traditional spinach salad except that the dressing is warm. Oops! I forgot to add the egg before taking the picture.

3 eggs

7 slices thick cut, peppered bacon

1 small red onion (or 1/2 large onion)

1 package white button mushrooms (about 12 mushrooms)

8 ounces baby spinach, washed, dried, and large stems removed

3 tablespoons red wine vinegar

2 teaspoons sugar

1/2 teaspoon

Dijon mustard

Dash of salt

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.Fry bacon until crispy/chewy. Remove to a paper towel. Remove 3 tablespoons grease and set aside. Add 2 add’l tablespoons of grease to a separate skillet over medium heat.Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.Chop bacon.Peel and slice eggs.Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.Arrange eggs over the top and serve.