In a saucepan, cook 1 slice applewood-smoked bacon; reserve fat. Crumble bacon and set aside. To the saucepan with bacon fat, add 2 tablespoons olive oil; 2 tablespoons chopped onion; 1 garlic clove, minced; 1 teaspoon mustard; 1 tablespoon cider vinegar; and 1/4 cup balsamic vinegar. Whisk over low heat until combined; keep warm. Toss 2 cups baby spinach with 2 quartered hard-boiled eggs, 1/4 cup diced tomato, 2 tablespoons chopped mushroom, and 2 tablespoons shredded carrot. Top with bacon crumbles and drizzle with 2 tablespoons warm bacon dressing. Serve with 1/2 cup pomegranate juice mixed with 1/2 cup club soda.
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