Spinach and Bacon Salad

Ingredients

• 250 g baby spinach
• 180 g smoked bacon, diced
• 200 g chestnut mushrooms, sliced
• 4 pieces eggs
• 0.5 pieces red onion, thinly sliced
• 3 tbsp cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 2 tbsp olive oil
• 60 g croutons

Steps

1. 1
   Boil the eggs for exactly 6 minutes 30 seconds, chill in iced water and peel.
2. 2
   Render the bacon in a cold pan brought slowly up to heat, until crisp. Lift it out and keep the fat.
3. 3
   Fry the mushrooms in the bacon fat over high heat until browned and their water has gone.
4. 4
   Whisk the vinegar, mustard, maple syrup and olive oil into the hot pan and let it bubble for 20 seconds.
5. 5
   Put the spinach in a large bowl and pour the hot dressing straight over it.
6. 6
   Toss immediately and briefly — the leaves should wilt at the edges but not collapse. Standing around in warm dressing turns the whole bowl to slime.
7. 7
   Add the bacon, mushrooms, onion and croutons, top with the halved eggs and serve at once.