I woke up this morning craving spinach salad. I haven’t had that for a long time and I just love it when I think of something I’d like to eat and all the ingredients are in the fridge. It’s serendipic 🙂 I did wish for quail eggs but the mushrooms I bought at the farmers’ market were a perfect addition.
Spinach, Bacon, Egg and Mushroom Salad
1 1/2 cup baby spinach
4 strips bacon, sliced into batons
1 egg, boiled and sliced
4 cremini mushrooms, sliced
Mound the spinach onto a plate and set aside. Fry the bacon until brown and crisp, drain, then sprinkle on top of the spinach. Top with the egg, mushrooms and vinaigrette.