ingredients

• 8 cups of baby spinach leaves, washed and thoroughly dried
• ¾ cup thin sliced mushrooms
• 3 slices of bacon (reserving 2 tablespoons of the drippings)
• 1-½ tablespoons of red wine vinegar
• 1 teaspoon of sugar
• 3 tablespoons of THE GRACIOUS GOURMET’S BLACK OLIVE TAPENADE
• 2 hard boiled eggs, chopped

instructions

1. Cook bacon in a large skillet until crisp. Remove bacon and place on a plate lined with paper towels to cool. Crumble bacon when cool and set to the side.
2. Reserve 2 tablespoons of drippings in the pan. Whisk vinegar, sugar and THE GRACIOUS GOURMET’S BLACK OLIVE TAPENADE into the skillet with the bacon drippings. Heat until very hot, but not boiling.
3. Add mushrooms to the skillet and toss for 30 to 60 seconds.
4. Turn off the burner and add the spinach to the skillet. Toss quickly and transfer the mixture to a large salad bowl.
5. Top the salad with crumbled bacon and chopped eggs.