Ingredients 8 ounces young spinach

2 large eggs

8 pieces thick-sliced bacon, chopped

3 tablespoons red wine vinegar

1 teaspoon sugar

1/2 teaspoon Dijon mustard

Kosher salt and freshly ground black pepper

4 large white mushrooms, sliced

3 ounces red onion (1 small), very thinly sliced

Directions

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

So, a friend of mine passed me along a recipe for salad a few weeks ago.  I have thought and thought about making it and I finally did today.  I am SO glad I did.  This is no wimpy salad but one that a dinner party could feast over.  The prep is easy and when you are done a masterpiece is before you.  I must add as well that the flavors in this dish with the toasted almonds are so well rounded (I learned that phrase from the show ‘Chopped)’.  So let’s make it!

Get your spinach, wash it, dry it and put it on a big platter.  Next, blanch your green beans-you want them tender but also with a bit of a crunch still.  Place them on top of the spinach.

Toast your almonds, take them out of the pan and then add:  olive oil, lemon juice, chicken stock, dijon, sugar, zest, and heat them up in the pan.  Now for the fun part.  Sprinkle half the toasted almonds on the salad and then drizzle the delightful concoction you have made on the stove over the whole salad.  Sprinkle the remaining almonds and bow 4 times before your creation.  Find the recipe in salads.