SERVES 4
Ingredients
• 8 ounces (8 cups) baby spinach, fresh
• 3 tablespoons balsamic vinegar
• ½ teaspoon honey
• Sea salt and pepper to taste
• 4 slices bacon, cut into ½-inch pieces
• ½ red onion, chopped fine
• ¼ cup Chicken Broth or Stock (see page 236)
• 1 small garlic clove, minced
• 2 large hard-cooked eggs, peeled and sliced (see page 7 for instructions on cooking and peeling eggs)
Preparation
1. Place spinach in a large bowl. In a small bowl, whisk vinegar, honey, a pinch of sea salt, and ¼ teaspoon pepper together until honey dissolves; set aside. Cook bacon in a twelve-inch nonstick skillet over medium-high heat until crisp, about 5 minutes; transfer to paper towel–lined plate.
2. Pour off all but one tablespoon of the fat left in skillet and add onion and broth, cooking over medium heat until onion is softened and liquid is thick and syrupy, about 2 minutes. Stir in garlic and cook until fragrant, 15 to 30 seconds.
3. Stir in vinegar mixture and warm through briefly, then pour over spinach; toss gently to coat. Divide salad among four plates and garnish with cooked bacon and eggs. Serve.
