2 bags baby spinach
10 slices bacon, finely chopped
2 tablespoons extra virgin olive oil
1 red onion, minced
1 teaspoon sugar
½ teaspoon salt
½ teaspoon pepper
6 tablespoons cider vinegar
3 large hard boiled eggs, peeled and quartered
2 large Ontario greenhouse tomatoes, seeded and diced
Place spinach in a large bowl.
Fry the bacon over medium heat until crisp. Transfer bacon to a paper towel lined plate and pour off all but 4 tablespoons of bacon fat. Add the extra virgin olive oil to the bacon fat and return to medium heat until shimmering.
Add the sugar, onion, salt and pepper.
Cook until onions are soft. Turn off heat, stir in vinegar, and then pour immediately over spinach. Toss until wilted.
Portion the salad onto 4 plates and garnish with bacon, eggs and tomatoes.