This spinach salad is a crazy delicious salad. It combines crispy thick-cut bacon with baby spinach, boiled eggs, mushrooms, and a warm bacon dressing. You are always welcome to experiment with ingredients and add shrimp, apples or even strawberries.

Ingredients

• 10 oz spinach leaves
• 2 eggs
• 3 1/2 oz champignons
• 1 red onion
• 1 large piece of white bread
• Olive oil

For dressing:

• 5 slices bacon
• 1 small shallot onion
• 1 garlic clove
• 4 tbsp brown sugar
• 3 tbsp apple cider vinegar
• 1/2 cup olive oil
• Salt
• Freshly ground black pepper

Preparation

1. For dressing, peel and finely chop shallot and garlic.
2. Cut slices of bacon into thin strips. Fry bacon in a frying pan over medium heat for 10 minutes.
3. Remove bacon from the frying pan with a slotted spoon.
4. Add shallot and garlic to the same frying pan. Add brown sugar and mix well. Remove from heat. Add vinegar and olive oil. Season with salt and pepper.
5. Pour cold water in a small saucepan and cook eggs until ready. Peel and cut into four parts.
6. Cut off champignon stems (we won’t use them). Cut mushrooms into thin slices.
7. Remove the crust from the bread. Cut into cubes and quickly fry until golden brown in the frying pan where the bacon was fried.
8. Rinse spinach leaves and dry with a paper towel. Put leaves in a bowl.
9. Add onions and mushrooms. Top with the warm dressing and arrange on plates.
10. Spread eggs and croutons on spinach. Sprinkle with fried bacon. Serve warm.