Warm Bacon Spinach Salad Recipe

Line a small baking sheet with parchment paper. In a medium skillet over medium heat melt the butter. Add the pecan halves and toss to coat, then sprinkle the granulated sugar over the nuts. Cook, stirring frequently, until sugar melts and the pecans are glossy and the sugar begins to caramelize, about 3–4 minutes. Spread pecans in a single layer on the prepared sheet and sprinkle with flaky sea salt. Let cool completely; the sugar will harden. Break apart any large clusters before serving.

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay bacon slices in a single layer on the rack. Sprinkle the brown sugar evenly over each slice, pressing lightly so it adheres. Bake until bacon is crisp and caramelized, 15–20 minutes depending on thickness. Watch closely toward the end to prevent burning. Transfer candied bacon to a plate lined with paper towels for 2 minutes to cool slightly, then transfer to a cutting board and chop into bite-size pieces. Reserve 3 tablespoons of rendered bacon drippings (collect from the foil) for the dressing; discard or save remaining drippings for another use.

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat, and let sit 9 minutes for fully set yolks. Drain and transfer eggs to an ice bath for 5 minutes. Peel and halve or quarter eggs just before assembling salad.

In a small heatproof bowl combine the reserved warm bacon drippings, maple syrup, apple cider vinegar, Dijon mustard, and hot sauce. Whisk until combined. Slowly drizzle in the olive oil while whisking to emulsify the dressing. Season with kosher salt and freshly ground black pepper to taste. If the bacon drippings have solidified and are too thick, warm gently (15–20 seconds) in the microwave or heat briefly on the stovetop before mixing.

Place the baby spinach in a large bowl. While the dressing is warm, pour about three-quarters of the hot maple bacon vinaigrette over the spinach and toss gently to wilt and coat the leaves (add more vinaigrette to taste). Add the candied pecans, chopped candied bacon pieces, and halved hard-boiled eggs. Toss gently again to distribute ingredients without breaking the eggs.

Transfer salad to a serving platter or individual plates. Sprinkle the crispy fried onions over the top for crunch and finish with any remaining vinaigrette drizzled lightly over the salad. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while dressing is warm and bacon is still slightly crisp.