Tossed Bacon, Egg and Spinach Salad

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: serves 6 as a side dish

• 5 slices bacon
• 3 cups cubed Italian bread (1/2-inch cubes)
• coarse salt and fresh black pepper
• Dressing:
• 1/3 cup olive oil
• 1/4 cup Dijon honey mustard
• 1 clove garlic, chopped
• Salad:
• 4 hard-boiled eggs, sliced
• 6 cups baby spinach, stems removed
• scant 1/4 cup thinly sliced red onion

1. Preheat oven to 375 degrees F. Line a baking sheet or roasting pan with parchment or aluminum foil. Lay the bacon down so it's not touching and bake about 15 minutes or until crispy. Remove to a paper-towel lined plate and once cool enough to handle chop or crumble into small pieces.
2. Add the bread to the baking sheet and toss well with the grease. Sprinkle with salt and pepper. Bake until lightly golden and crispy about 8 - 10 minutes.
3. In the bowl of a food processor pulse the oil, mustard and garlic together until smooth. Pour it into a small saucepan set over low heat and cook until warm. Stir in the bacon and remove from heat. Cool to lukewarm.
4. To a large bowl add the eggs, spinach, onion and croutons. Pour half the dressing over top and lightly toss, add more dressing as needed until lightly coated. Season to taste with salt and pepper. Serve at room temperature or cold.