Hot Bacon Dressing Salad

8 ounces young spinach
2 large eggs

4 pieces thick-sliced bacon, chopped

2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper


Boil the eggs

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Divide the spinach between 4 plates or bowls and evenly divide the egg among them. pour warm dressing over spinach and season with pepper, as desired. Serve immediately.