Spinach salad with bacon, boiled eggs, and a warm mustard vinegar dressing.
50 gBacon
2 eggsChicken eggs
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150 gSpinach
1.25 gChinese/Indian Mustard
1 tbspWhite wine
Optional
1 gSugar
1 tbspRed wine vinegar
1 tspBalsamic vinegar
Optional
2 tbspOlive oil
To tasteSalt
To tasteBlack Pepper
Cook the eggs until hard-boiled or jammy, then peel and slice them.
Fry the bacon in a pan until crisp.
Whisk the mustard with vinegar, then mix in the sugar, salt, balsamic vinegar, white wine, black pepper, and olive oil to make the dressing.
Combine the spinach with the bacon and eggs, pour over the dressing, and let the salad rest briefly before serving.