Spinach Salad

🥘 Ingredients

• thick-cut bacon 6 slices
• eggs 2 large
• cremini mushrooms 8 oz
• red wine vinegar 3 Tbs
• dijon mustard 1 tsp
• light brown sugar 1 tsp
• black pepper ½ tsp
• baby spinach 8 cups
• red onion ¼ small

1. 1

   Render thick-cut bacon in a cold skillet over medium heat for 8 min .
2. 2

   Boil eggs for 7 min , then 5 min them in ice water.
3. 3

   Sear cremini mushrooms in @&( timer over high heat for 5 min without stirring for the first two.
4. 4

   Whisk red wine vinegar , dijon mustard , light brown sugar and black pepper into @&( timer off the heat, scraping the brown from the bottom.
5. 5

   Peel and halve @&( timer .
6. 6

   Wilt baby spinach and red onion in a wide bowl under @&( timer , tossing once, then set @&( timer on top.
7. 7

   Pour it over in one go and toss once — twice and it is cooked spinach. Half collapsed and half still raw.