Spinach salad with halved eggs and bacon vinaigrette

Name: Spinach salad with halved eggs and bacon vinaigrette
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Eggs (size M); 200 g Baby spinach leaves; 125 g Mushrooms; 3 Shallots; 12 discs Bacon; 5 TABLESPOONS Oil; 2 TABLESPOONS White wine vinegar; 100 ml Chicken broth; 1 TEASPOON Mustard; 1 1/2 TSP. Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Eggs (size M)
200 g Baby spinach leaves
125 g Mushrooms
3 Shallots
12 discs Bacon
5 TABLESPOONS Oil
2 TABLESPOONS White wine vinegar
100 ml Chicken broth
1 TEASPOON Mustard
1 1/2 TSP. Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Cook the eggs in boiling water for about 8 minutes. Quench under cold water. Clean and wash the spinach and drain well. Clean, clean and halve the mushrooms. Shallots s
2
Heat 1 tablespoon of oil in a frying pan, add crispy bacon, drain on kitchen paper. Cut each slice of bacon into three. Sauté shallots and mushrooms in the bacon fat. Take out and let cool down
3
For the vinaigrette, mix vinegar, broth, mustard, honey, salt and pepper in a bowl, gradually fold in 4 tablespoons of oil. Mix in the bacon. Peel and halve the eggs. Mix mushrooms, spinach and onions in a large bowl and sprinkle with the bacon vinaigrette. Arrange on plates. Arrange 2 egg halves on each plate