|6 oz||crisp variety of spinach (about 8 cups)|
|10 oz||thick-cut bacon (about 8 slices), cut into ⅜-inch pieces|
|3||hard-boiled eggs (see here), peeled and cut into coins|
|3 large||sliced button mushrooms (optional)|
|½||medium red onion, cut in long, thin strips (about ½ cup)|
|—||grease collected from cooking the bacon|
|—||mustard (or egg yolks*)|
|—||ground black pepper|
1. Cook the bacon in an oven at 400° for 20-25 minutes catching the drippings.
2. Place the spinach, washed and dried, in a large bowl with the eggs, mushrooms and onions. The crisper and larger-leafed the spinach, the longer it will hold up before wilting.
3. Stir the bacon grease, vinegar, mustard, sugar, pepper, and salt together in a small bowl until the sugar dissolves. If you wish to incorporate just the egg yolks here(*), you can eliminate the mustard.
4. Pour the dressing over the spinach, add the bacon, toss and serve.