The warm bacon vinaigrette is a tiny bit sweet and a tiny bit tangy. It elevates a pretty good spinach and avocado salad into something spectacular.

Ingredients:

• ¼  cup cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• 1 garlic clove, minced
• 1 ripe avocado, peeled, seeded, and diced
• 8 slices thick cut bacon
• ½  pound fresh spinach, stemmed, rinsed, and patted dry
• ½  red onion, thinly sliced
• ½  cup extra-virgin olive oil2 hard-boiled eggs, coarsely chopped
• salt and pepper to taste

Get Started:

Step 1:  In a small bowl, combine vinegar and mustard and whisk till well blended. Add the sugar, garlic, and salt and pepper. Stir well and set aside.

Step 2:  In a large salad bowl, combine the spinach, avocado, and onion and set aside.

Step 3:  In a large skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble coarsely. Pour off all but about 2 tablespoons of grease from the skillet, add the oil plus the vinegar-mustard mixture, and stir till the dressing is hot.

Step 4:  Pour the dressing over the spinach mixture and toss well.  Add the bacon and eggs, toss.  Add salt and pepper to taste.  Serve immediately.