Light Bites

Spinach Salad with Warm Smokey Bacon

Step 1

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Step 2

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.

Step 3

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.

Step 4

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.