This is a great way to eat greens such as spinach, arugula, dandelion, frisee, endive, mizuna. You don’t even have to use bacon. You could just heat up any oil-based salad dressing and pour it over the greens.
2 T extra-virgin olive oil
1/4 – 1/2 lb. bacon, cut into small cubes (or pancetta)
1 small shallot, or 1/4 c finely chopped onion
8 to 10 c torn spinach
sliced fresh mushrooms, optional
1/4 c red wine vinegar
1 t Dijon mustard
salt, optional, and pepper
2 hard-boiled eggs, peeled and crumbled or mashed
1. Put the olive oil in a skillet over medium heat. When hot, add the bacon and cook slowly until just before it’s crisp. Add the shallot or onion and cook until softened, a couple of minutes.
2. Meanwhile put the spinach in a large salad bowl. If using mushrooms, sprinkle over.
3. When the bacon is done to your preference, add the vinegar and mustard and bring just to the boil, stirring. Pour the contents of the pan over the greens, toss and season to taste. Salt may not be necessary depending on the saltiness of the bacon. Sprinkle the eggs over the salad and serve immediately.