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Spinach Salad with Hot Bacon Mustard Vinaigrette

Author: Michelle De La Cerda



  • 10 pieces of bacon
  • 1 medium shallot; minced
  • 1/2 cup red wine vinegar
  • 2 tbsp white wine
  • 1 tsp Dijon mustard
  • 1 tsp yellow mustard
  • 11/4 tbsp brown sugar; +/- to taste
  • Salt/pepper to taste
  • 2 tbsp bacon fat


  • 4-8 eggs; fried
  • 1/2 red onion; thinly sliced
  • Bag/head/bunch of spinach


  1. In a pan, cook the bacon.
  2. Once the bacon is crispy, remove it from the pan and allow to cool on paper towels, absorbing any excess fat.
  3. Once cooled, crumble the bacon into tiny pieces.
  4. While the bacon is cooling, remove all but 2 tbsp of fat from the pan.
  5. Sauté the shallots over a medium-high heat in the remaining bacon fat for about two minutes or until they become very aromatic.
  6. Reduce the heat to medium and add in all the remaining ingredients except the bacon. Mix well.
  7. Be careful to not over salt, as the bacon will add more salt to the dressing.
  8. Once the dressing has been well blended, add the crumbled bacon in, mix well, and set aside.
  9. Assemble the bowls with the spinach, add the red onions and dressing. Set aside.
  10. Fry the desired amount of eggs that have been seasoned with salt and pepper.
  11. Place the egg (s) on top of the spinach and serve.