- 8 oz (8 cups) baby spinach, fresh
- 3 tbsp balsamic vinegar
- ½ tsp 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)
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