Step by step

Method

4 steps

1. 1

   Cook 4 chopped bacon strips in a skillet over medium heat until crisp, 6–8 minutes. Transfer to a paper towel, leaving about 2 tablespoons drippings in the pan.

2. 2

   Add 8 oz sliced mushrooms to the drippings and sauté until browned and their liquid cooks off, 4–5 minutes. Don't rush — pale mushrooms taste watery.

3. 3

   Whisk 3 tablespoons cider vinegar, 1 teaspoon Dijon, and 1 teaspoon honey into the warm pan drippings until the dressing looks emulsified and glossy. Taste — it should be tangy-sweet with a bacon edge.

4. 4

   In a large bowl, toss 8 cups baby spinach with the warm vinaigrette, mushrooms, ¼ thinly sliced red onion, the crumbled bacon, and 2 sliced hard-boiled eggs. Season with black pepper and serve right away while the spinach is barely wilted. You want wilted-just-enough spinach with crisp bacon and a warm tangy dressing — not a soggy wilted pile or a cold underdressed bowl.