Sometimes you need a different kind of salad, a warm salad. At first, a warm salad may seem plain wrong. But, what if it’s warm because of bacon? Now that sounds delicious!

Wilted Spinach Salad

Serves 2-3

Prep time 15 minutes, Cook time 10 minutes

Ingredients

• 3 strips of bacon, chopped
• 2 eggs, hard-boiled, and quartered lengthwise 
• 2 tablespoons olive oil
• 2 shallots, finely chopped
• 2 cloves of garlic, minced
• 2 tablespoons fig balsamic vinegar
• 1 pound of baby spinach
• 1/4 cup dried cranberries
• Sea salt
• Freshly ground black pepper

Directions

Pour olive oil in large skillet and heat over medium-high heat. Add chopped bacon to hot oil. Cook until crispy, approximately 5 minutes. Remove bacon and set aside. Stir in shallots and garlic and cook for 3-4 minutes. Pour in fig balsamic vinegar and stir to combine. Fold in spinach and toss a few turns to combine (You don’t want to fully cook the spinach, just a little wilt). Put spinach on a serving dish. Sprinkle with sea salt and freshly ground black pepper to taste. Top with dried cranberries, crispy chopped bacon, and hard-boiled eggs.