Kittencal's Spinach Salad With Balsamic Honey-Dijon Vinaigrette

Ingredients

• 1 lb fresh spinach (washed and dried)
• 4 large fresh white button mushrooms (thinly sliced)
• 1/4 cup crumbled cooked bacon
• 1 small red onion, thinly sliced (optional)
• 1/4 cup crumbled blue cheese (or use feta cheese or Parmesan)
• 1 1/2 cups croutons (or 1/4 cup toasted sunflower seeds see Kittencal's Garlic Croutons)
• black pepper
• salt (optional)
• 3 hard-cooked hard-boiled eggs (peeled sliced into wedges)

DRESSING

• 1 teaspoon fresh minced garlic
• 1 teaspoon salt (or to taste)
• 3 teaspoons Dijon mustard
• 3-4 teaspoons honey (or to taste)
• 6 tablespoons balsamic vinegar
• 1/2 cup olive oil, plus
• 2 tablespoons olive oil
• black pepper

Directions

1. 1

   For the dressing; in a bowl whisk together garlic, salt, Dijon, honey and balsamic vinegar; add in olive oil in a slow steady stream until emulsified.

2. 2

   Adjust honey amount adding in more if desired for a sweeter taste, then season with more salt if needed, and black pepper.

3. 3

   Chill for a minimum of 2 hours before using.

4. 4

   For salad; place the spinach leaves in a large glass bowl; top with sliced mushrooms, bacon, blue cheese or feta cheese, croutons and sliced red onion (if using).

5. 5

   Toss all ingredients together with salad forks.

6. 6

   Season with black pepper (and salt if desired).

7. 7

   Place the egg wedges all around inside edges of bowl.

8. 8

   Serve with prepared dressing on the side.