4 slices bacon, chopped
2 Tbsp Caramelized Garlic Extra Virgin Olive Oil
1/4 onion, thinly sliced
2 Tbsp Sun Dried Tomato Balsamic Vinegar
2 Tbsp Envy Grinder (basil & sugar)
4 cups Spinach
3 eggs, hard boiled
1. Cook the bacon: In a large sauté skillet add chopped bacon and cook until crispy. Remove the crispy bacon and set aside for topping the salad. Remove and discard all but 2 tablespoons of the bacon drippings.
2. Create the dressing: Add the Caramelized Garlic Olive Oil to the sauté pan with the warm bacon drippings. Add the sliced onions and cook until slightly brown and caramelized. Add the Sun Dried Tomato Balsamic Vinegar and a few grinds of Envy grinder to season.
3. Dress the spinach: Add the spinach to the sauté skillet and turn to coat with the dressing until the spinach is slightly wilted. Remove the skillet from the heat and divide the warm spinach and caramelized onions evenly among serving bowls.
4. Top the salad: Top with sliced hard boiled eggs and crispy bacon. Enjoy!