A delightful twist on the classic spinach salad, featuring a honey mustard bacon dressing that adds a sweet and tangy flavor.
Prepare the spinach by washing and drying it thoroughly. Set it aside.
Use a salad spinner to dry the spinach quickly and efficiently.
Hard-boil the eggs, then peel and slice them into quarters.
Place the eggs in ice water after boiling to make peeling easier.
Cook the bacon until crispy, then crumble it into small pieces.
Save the bacon fat for the dressing for added flavor.
In a bowl, whisk together the honey, Dijon mustard, salt, and pepper. Add the reserved bacon fat and mix well.
Adjust the sweetness or tanginess of the dressing by varying the honey or mustard.
Combine the spinach, mushrooms, and red onion in a large bowl. Toss with the dressing until evenly coated.
Toss gently to avoid bruising the spinach leaves.
Divide the salad among plates and top with the sliced eggs and crumbled bacon. Serve immediately.
Serve the salad immediately to enjoy the fresh and crisp textures.
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