Kittencal's Spinach Salad With Balsamic Honey-dijon Vinaigrette

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 4
• 1 lb fresh spinach (washed and dried)
• 4 large fresh white button mushrooms (thinly sliced)
• 1/4 cup crumbled cooked bacon
• 1 small red onion, thinly sliced (optional)
• 1/4 cup crumbled blue cheese (or use feta cheese or parmesan)
• 1 1/2 cups croutons (or 1/4 cup toasted sunflower seeds see kittencal's garlic croutons)
• black pepper
• salt (optional)
• 3 hard-cooked hard-boiled eggs (peeled sliced into wedges)
• 1 teaspoon fresh minced garlic
• 1 teaspoon salt (or to taste)
• 3 teaspoons dijon mustard
• 3 -4 teaspoons honey (or to taste)
• 6 tablespoons balsamic vinegar
• 1/2 cup olive oil, plus
• 2 tablespoons olive oil
• black pepper

Recipe

• 1 for the dressing; in a bowl whisk together garlic, salt, dijon, honey and balsamic vinegar; add in olive oil in a slow steady stream until emulsified.
• 2 adjust honey amount adding in more if desired for a sweeter taste, then season with more salt if needed, and black pepper.
• 3 chill for a minimum of 2 hours before using.
• 4 for salad; place the spinach leaves in a large glass bowl; top with sliced mushrooms, bacon, blue cheese or feta cheese, croutons and sliced red onion (if using).
• 5 toss all ingredients together with salad forks.
• 6 season with black pepper (and salt if desired).
• 7 place the egg wedges all around inside edges of bowl.
• 8 serve with prepared dressing on the side.