Yum. For years I made this with baby spinach, but lately have started making it with mixed lettuce. I like how the dressing stays on the greens..
8 ounces baby lettuce/or spinach
2 large eggs
8 pieces bacon
9 Tbs red wine vinegar
2 tsp sugar
1 tsp Dijon mustard
Kosher salt and freshly ground black pepper
3 ounces red onion, very thinly sliced
Hard boil the eggs. Cool and peel. Slice the eggs..
While the eggs are cooking, fry the bacon til very crisp.
*****Note – I do not “fry” bacon on the stove. I heat the oven to 425 and lay the bacon in a single layer on parchment paper on a jelly roll pan (or any pan with sides). I bake til the bacon is to my desired crisp-i-ness – which in MY case is VERY crispy!!
Reserve 3 Tbs of the fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan over low heat… Whisk in the red wine vinegar, sugar and dijon mustard. Season with a pinch of salt and black
pepper.
Add the onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly distribute the egg among them. Season again with pepper..
Hot bacon baby lettuce salad..
Serve immediately