• 4 slices bacon
  • ¼ cup cider vinegar
  • 2 teaspoons yellow mustard seeds, optional
  • 2 teaspoons fresh herbs, minced
  • 1 teaspoon grated onion
  • 1 teaspoon sugar
  • 1 large bunch young spinach, trimmed, washed and dried
  • 2-3 hard cooked eggs


Cook bacon in a skillet until crisp. Drain on paper towels and crumble. Add onion and cook until translucent; add mustard seeds, herbs, sugar and vinegar and cook until it begins to boil. Toss the dressing with the spinach leaves and garnish with crumbled bacon and chopped hard cooked eggs.