Dressing:
pinch each of pepper and salt
1/2 T. red wine vinegar
1/4 C. bacon grease
1 tsp. Dijon mustard
2 T. brown sugar
Over medium heat, combine the brown sugar and bacon grease whisking until the sugar is well insertion. Add in the remaining fixings and whisk to combine. Reduce the temperature to simmer to keep warm.
Salad:
4 oz. fresh baby spinach
2 hard boil eggs, sliced and peeled
1/4 C. disintegrated parmesan cheese
4 slices bacon, cooked and disintegrated
On a serving platter, add the spinach top with crumbled bacon, sliced eggs and crumbled parmesan cheeser.Pour the warm dressing over the top.
Serve promptly.
