Warm Spinach Salad with Bacon

Ingredients:

• 4 cups fresh baby spinach, washed and dried
• 6 strips of good quality bacon, diced
• 1 T minced shallot
• 1/2 cup extra virgin olive oil
• 4 T sherry vinegar
• 1 package teardrop tomatoes or any other small sweet tomato
• 2 cooked eggs, peeled and grated
• Salt and pepper to taste

Directions:

In a large skillet, gently saute the bacon to render the fat and crisp up the bacon. Add the shallots and sweat briefly. Turn flame off and add tomato to warm through. Add olive oil and vinegar and stir to combine. Season with salt and pepper.

Pour this mixture over the washed spinach and toss. Top with grated egg and serve.

Serves 4.

Recipe credit: Chef Richard Hyman of the Old Arch Restaurant, Lodi, CA.