Spinach Salad With Bacon, Mushrooms, Poached Eggs and Bacon Vinaigrette

Ingredients

Large eggs	6
Pre-washed baby spinach	1 large box (16 oz.)
Assorted mushrooms	2 pounds
Butter	3 tbsp
Kosher salt	2 tsp
Fresh thyme	2 tsp
Thick-cut bacon (cut into 1/4 inch strips)	1/2 pound
Olive oil	5 tbsp
Apple cider vinegar	1/4 cup
Shallot, minced	1 small
Garlic, minced	2 cloves

HEAT a large skillet over high heat and ADD butter. When the butter foams, add mushrooms and STIR to coat. COOK until the mushrooms begin to brown, and then sprinkle with chopped thyme and salt.
COOK bacon in a cast-iron skillet until crisp. REMOVE bacon and reserve 3 Tbsp. of the rendered fat.
WHISK together oil, vinegar, shallot, and garlic in a small bowl, and slowly whisk in warm bacon fat.
MEANWHILE, bring 2 to 3 inches of water to a boil in a large saucepan or deep skillet. ADJUST the heat setting to keep the liquid simmering gently. BREAK eggs, one at a time, into a custard cup or saucer. SLIP each egg into water, holding the dish close to the surface. COOK eggs to a soft poach – about 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. (Do not stir.) LIFT eggs from water with a slotted spoon; DRAIN WELL.
In a large bowl, TOSS the spinach with the warm dressing. TOP with poached eggs, cooked mushrooms, and bacon lardons. SEASON with salt and pepper and SERVE.

Make the dressing in a blender to skip chopping the shallot and garlic.
This recipe is an excellent source of protein, vitamin A, iron, folate, and choline.