Spinach Avocado Salad with Bacon Vinaigrette and Egg {recipe}

Spinach Avocado Salad with Bacon Vinaigrette and Fried Egg

makes 4 salads

Ingredients

4 very large handfuls of baby spinach, washed and completely dried
1 large or 2 medium/small avocados, peeled and sliced
Bacon Vinaigrette (see below)
4 eggs, cooked sunny side up
salt and pepper to taste

Directions

In each salad bowl or plate, place a large handful of spinach. Divide and arrange avocado slices on one side, then fried egg. Drizzle generously with Bacon Vinaigrette and hit with fresh cracked black pepper.

Bacon Vinaigrette

makes about 1 cup

Bacon Vinaigrette Ingredients

6-8 slices of bacon, chopped
1 tablespoon cooking oil (I used grapeseed)
1 clove garlic finely minced
1 shallot, finely minced
¼ cup apple cider vinegar
½ cup extra virgin olive oil
salt and pepper to taste (about ½ teaspoon each)

Bacon Vinaigrette Directions

Heat cooking oil in a pan over medium heat. Add the chopped bacon and cook until cooked through but still soft, about 5-7 minutes. Add garlic and shallots and cook until garlic is fragrant (but doesn’t have to be cooked all the way through), about 2 minutes. Remove the pan from heat and drain off as much of the bacon grease as you can.

Pour the cooked bacon, garlic and shallots in a bowl. Whisk in vinegar and olive oil. Season to taste with salt and pepper.