from Edible Iowa River Valley Recipes

Serves 4

8 cups fresh spinach, washed and stems picked off
2 hard boiled eggs
8 ounces sliced fresh mushrooms
4 strips bacon

Vinaigrette
1/2 pound raw bacon, cut into strips
1 small yellow onion, diced
1/2 cup sugar
5 ounces balsamic vinegar
5 ounces standard prepared yellow mustard
5 ounces white wine

Whisk vinegar, mustard and wine together and set aside. Sautee bacon in a saucepan until crisp. Add onion into bacon and cook until soft. Stir sugar into pot until liquefied. Pour vinegar mixture into bacon and onions and simmer 5 to 7 minutes. Pour over spinach and toss, Garnish with sliced egg, mushrooms and bacon slices.