Spinach Salad with Warm Smokey Bacon
225g young spinach
2 large eggs
8 Truly Irish Beechwood Smoked Rashers
45 ml red wine vinegar
1 tsp caster sugar
1/2 tsp Dijon mustard
Salt and freshly ground black pepper
4 large white mushrooms, sliced
1 small red onion, very thinly sliced
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Hard boil eggs leave to cool. Remove and peel off the shell. Slice each egg into 8 pieces and set aside. While the eggs are cooking, fry the Truly Irish Beechwood Smoked Rashers and remove to a paper towel to drain. Slice the bacon to bite size pieces and set aside.
Transfer the fat from the fried bacon small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and sliced bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season as required and serve immediately.