Spinach Salad with Warm Bacon Dressing

This is an Alton Brown recipe.  I'm getting it from Food.com, though since FN blocks me, living in Italy.  For some reason! I made this using pancetta, and it didn't make enough grease for the dressing, so I added olive oil to make up the difference.

Spinach Salad with Warm Bacon Dressing
adapted from Alton Brown, via Food


8 ounces fresh baby spinach
2-3 large eggs, hard boiled
8 pieces thick-sliced bacon (or one pack of chopped, smoked pancetta)

3 tablespoons reserved bacon/pancetta great (use olive oil to make up the difference if using pancetta)
3 tablespoons red wine vinegar
1 teaspoon sugar
1⁄2 teaspoon Dijon mustard
1 pinch kosher salt
black pepper, freshly ground
3 ounces red onion, very thinly sliced (1 small)

1.  Shell the eggs and slice each into 8 slices.  Set aside. 

2. In a skillet, cook the bacon or pancetta until crisped to your liking.  Remove to paper towels, and measure out 3 tablespoons of the rendered fat.  (If not enough, you'll use olive oil to make up the difference later.) Set aside.  Slice the bacon in 1/2" pieces and set aside.

3. You can use the same skillet to make the dressing, or a small saucepan.  If using a new saucepan, transfer the bacon fat (and olive oil, if using) to the small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper. Do the same if using the bacon skillet. 

4.  Add the spinach and sliced onion to a salad bowl and toss.  Add the dressing and toss.  Top with sliced egg and reserved bacon/pancetta.  Serve immediately. 

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