Warm Spinach Salad with Bacon

Ingredients:

1 pound Baby Spinach leaves, washed, dried and stems removed
4 slices thick-cut bacon, chopped
1 Shallot, thinly sliced (or another 1/2 onion)
1/2 medium onion, thinly sliced
2 cloves garlic, minced
3 tablespoons apple cider vinegar
2 tablespoons honey
1/4 teaspoon crushed red pepper flakes
Kosher Salt and Pepper to taste
3 large semi-hard boiled eggs


Preparation:

Add chopped bacon to a large skillet over medium-high heat and brown. Once the bacon is crisp and rendered, take it out and set it aside on a plate leaving the bacon fat in the pan. Add the shallots, onion (or all onion) along with the garlic to the pan. Cook 3 to 4 minutes or until soft, being careful not to burn the garlic (it will turn bitter). Add the honey and vinegar along with the crushed red pepper flakes and caramelize the onions and garlic, about 4 more minutes. Toss the washed and dried spinach into the pan and wilt it down a bit making sure not to over cook the spinach, turning it with tongs for about 30 seconds to a minute. Season the greens with salt and fresh ground pepper. Place spinach on a serving dish and top with reserved bacon bits and arrange cooked eggs on top. Serve immediately.