Spinach Salad

Ingredients

1 (10 ounce) bag baby spinach leaves

4 hard-cooked eggs, peeled and sliced

1 cup sliced mushrooms

4 strips crisply cooked bacon, crumbled

10 ounces Swiss cheese, shredded

1/2 cup toasted sliced almonds

1 tablespoon olive oil

1 large shallot, minced

1 teaspoon garlic, minced

1/3 cup white wine vinegar

1/3 cup Dijon mustard

1/3 cup honey

2 strips crisply cooked bacon, crumbled

salt and pepper to taste

Directions

1. Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.

2. Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.

3. Pour hot dressing over spinach and toss to coat.