German Warm Bacon Dressing Spinach Salad

Step 1

Cook the chopped bacon in a skillet over medium heat for 6-8 minutes until crisp; remove with a slotted spoon, leaving the rendered fat in the pan.

Step 2

Add the red onion to the bacon fat and sauté for 2 minutes until slightly softened.

Step 3

Whisk in the apple cider vinegar, dijon mustard, and sugar, and simmer for 1-2 minutes until slightly thickened; remove from heat.

Step 4

Place the fresh spinach in a large bowl and pour the warm dressing over top, tossing to slightly wilt the leaves.

Step 5

Divide the wilted spinach among plates and top with crispy bacon and sliced hard-boiled eggs.

Step 6

Serve immediately while the dressing is still warm.