Spinach & Warm Bacon Vinaigrette Salad Recipe

Prepare spinach

Wash the baby spinach thoroughly, spin or pat dry, then place in a large salad bowl. Chill in fridge briefly if desired.

Slice onion

Peel the red onion and cut into very thin half-moons. If raw onion is too sharp for your taste, soak the slices in cold water for 5 minutes, then drain and pat dry.

Prepare eggs

Peel the hard-cooked eggs and quarter each egg (cut into quarters).

Halve tomatoes

Wash and halve the cherry tomatoes and set aside.

Optional croutons

If using, have croutons ready to toss on the salad just before serving.

Cook bacon

Cut bacon crosswise into 1/2-inch pieces. In a large skillet over medium heat, add the bacon pieces and cook, stirring occasionally, until crisp and golden, 8–10 minutes. Use a slotted spoon to transfer the cooked bacon to a paper-towel-lined plate, leaving the rendered bacon fat in the skillet.

Sauté shallot and garlic

Reduce heat to medium-low. Finely mince the shallot and garlic. Add the shallot to the hot bacon fat and sauté 2–3 minutes until softened and translucent, stirring so it doesn't brown. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze and finish vinaigrette

Carefully add the apple cider vinegar to the skillet to deglaze, scraping up any browned bits with a wooden spoon. Stir in the Dijon mustard and maple syrup (or honey), then whisk in the olive oil until the dressing is emulsified. Season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Remove from heat.

Combine bacon with vinaigrette

Stir the reserved crisp bacon pieces back into the warm vinaigrette. Taste and adjust seasoning: add up to 1/4 teaspoon more salt or a pinch more pepper if needed.

Dress the salad

Pour the warm bacon vinaigrette and bacon over the spinach and toss gently but thoroughly so the leaves are lightly coated. Add red onion, halved cherry tomatoes, and quartered eggs; toss gently to combine, trying not to break the egg pieces. If using croutons, scatter them on top just before serving so they remain crisp.

Serve

Divide the dressed salad among plates or serve family-style. Serve immediately while vinaigrette is warm for best effect.