Spinach Recipe

Prep the greens and mix-ins

Rinse baby spinach thoroughly under cold water, then spin or pat dry until mostly dry. Thinly slice the red onion into half-moons and separate into rings. If using hard-boiled eggs, peel and quarter them. Place the spinach in a large serving bowl, add the crumbled bacon (reserve about 1 tablespoon of bacon crumbles for garnish if desired), and add the croutons.

Reserve drippings: After cooking bacon, pour off and reserve 3 tablespoons of the bacon drippings into a heatproof bowl or measuring cup. If you do not have bacon drippings, use 3 tablespoons unsalted butter melted in a small saucepan.

Combine vinegar and flavorings: In a small heatproof bowl or saucepan set over low heat, whisk together the apple cider vinegar, brown sugar, and Dijon mustard until the sugar dissolves.

Add drippings and oil: Add the reserved warm bacon drippings (or melted butter) to the vinegar mixture. Slowly whisk in the olive oil until the dressing is emulsified. If the dressing seems too thick, whisk in the hot water 1 tablespoon at a time to loosen.

Season: Stir in the salt and black pepper. Taste and adjust: add more vinegar for tang, sugar for sweetness, or salt/pepper to preference. Keep the dressing warm but do not boil; remove from heat once well combined.

Dress the salad: Immediately pour the warm bacon dressing over the prepared spinach, red onion, crumbled bacon, and croutons. Gently toss with tongs or two large spoons to coat the leaves evenly. The warmth of the dressing will slightly wilt the spinach — toss just until leaves begin to soften but still hold shape.

Finish and serve: Transfer to individual plates or leave in the serving bowl. Garnish with reserved bacon crumbles and the quartered hard-boiled eggs if using. Serve immediately so croutons stay crisp and spinach is slightly warmed.