I found this recipe on The Pioneer Woman's website. I changed a few things but it is a really great salad. I love salads but lets face it, they get boring so doing new things with them adds some spark to the bowl...delish!
7 slices Thick Cut, Bacon - cut in half
1 whole Red Onion, Small
1 package white button sliced Mushrooms
8 ounces,Baby Spinach, Washed Dried And Stems Removed
3 Tablespoons Reserved Bacon Grease
3 Tablespoons Red Wine Vinegar
2 teaspoons Sugar
1 teaspoons Gray Poupon Dijon Mustard
Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.
Fry bacon until crispy/chewy. Remove to a paper towel. Remove 3 tablespoons grease and set aside. Keep additional grease in skillet for mushrooms and onions.
Slice red onions very thinly, then add to skillet over medium heat. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside. (keep grease in skillet)
Add mushrooms to the same skillet you just removed the onions from. Cook slowly until caramelized and brown. Remove to a plate and set aside.
Peel and slice eggs.
Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.
Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.
Arrange eggs over the top and serve.