# What You'll Need:
→ Salad Components
01 - 5 oz fresh baby spinach leaves, washed and thoroughly dried
02 - 4 large eggs
03 - 6 slices bacon
04 - 3.5 oz cherry tomatoes, halved (optional)
05 - 1 small red onion, thinly sliced into rings
→ Homemade Dressing
06 - 3 tbsp extra-virgin olive oil
07 - 2 tbsp red wine vinegar
08 - 1 tsp Dijon mustard
09 - 1 tsp honey
10 - Salt and freshly ground black pepper to taste
# How to Make It:
01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then immediately reduce to medium-low and simmer for 8 minutes. Transfer eggs to an ice bath or run under cold water for 3 minutes to stop cooking. Peel carefully and slice into quarters or rounds.
02 - Arrange bacon slices in a cold skillet and place over medium heat. Cook for 5-7 minutes, turning occasionally, until evenly crisped and golden brown. Transfer to paper towels to drain excess grease. Crumble into bite-sized pieces once cooled.
03 - In a small bowl, combine olive oil, red wine vinegar, Dijon mustard, and honey. Whisk vigorously until fully emulsified and smooth. Season with salt and pepper to taste, whisking again to incorporate.
04 - In a large serving bowl, layer fresh spinach leaves as the base. Arrange halved cherry tomatoes and sliced red onion over the spinach. Top with sliced hard-boiled eggs and crumbled bacon pieces.
05 - Drizzle the prepared dressing evenly over the salad. Using salad servers or large spoons, gently toss the ingredients to coat everything without damaging the spinach or eggs. Serve immediately while bacon remains crispy.
