Ingredients
-
1 lb fresh spinach (washed and dried)
-
4 large fresh white button mushrooms (thinly sliced)
-
1/4 cup crumbled cooked bacon
-
1 small red onion, thinly sliced
-
1/4 cup crumbled blue cheese (or use feta cheese or Parmesan)
-
black pepper
-
salt
-
3 hard-cooked hard-boiled eggs (peeled sliced into wedges)
-
-
1 teaspoon fresh minced garlic
-
1 teaspoon salt (or to taste)
-
3 teaspoons Dijon mustard
-
3 -4 teaspoons honey (or to taste)
-
6 tablespoons balsamic vinegar
-
1/2 cup olive oil, plus
-
2 tablespoons olive oil
-
1 1/2 cups croutons (or 1/4 cup toasted sunflower seeds see Kittencal's Garlic Croutons)
Instructions
- For the dressing; in a bowl whisk together garlic, salt, Dijon, honey and balsamic vinegar; add in olive oil in a slow steady stream until emulsified.
- Adjust honey amount adding in more if desired for a sweeter taste, then season with more salt if needed, and black pepper.
- Chill for a minimum of 2 hours before using.
- For salad; place the spinach leaves in a large glass bowl; top with sliced mushrooms, bacon, blue cheese or feta cheese, croutons and sliced red onion (if using).
- Toss all ingredients together with salad forks.
- Season with black pepper (and salt if desired).
- Place the egg wedges all around inside edges of bowl.
- Serve with prepared dressing on the side.