Warm bacon spinach salad

Hard boil and slice 3 eggs.

Fry 6 pieces bacon until crispy and remove to paper towel.

Reserve 3 Tbsp grease in separate dish.

Fry one red onion in bacon grease until caramelized, remove. Fry 1 carton mushrooms in remaining juices until nice and brown. Add 3 Tbsp red wine vinegar to reserved grease, mix in 2 tsp sugar, 1 tsp dijon mustard and dash of salt. Warm if necessary.

Toss 8 oz (3 large handfuls) of fresh spinach with mushrooms, onions, boiled eggs and salad dressing. Serve warm.