Alton Brown offers a spinach salad recipe with warm bacon dressing. To make the salad, first prepare the spinach. Remove the stems from 8 ounces of young spinach, and rinse the leaves in cold water. Pat the leaves dry, and set them aside.
Submerge 2 whole large eggs in cold water in an electric kettle, covering the eggs with at least 1 inch of water. Boil the eggs in the kettle, and then allow the eggs to rest for 15 minutes in the water after the kettle shuts off. Peel and slice the eggs into sections.
Chop 8 pieces of thick-sliced bacon, and add them to a frying pan. Cook the bacon, and reserve 3 tablespoons of the cooking grease. Drain the bacon on a paper towel, and crumble it when cool.
Add the bacon to a small saucepan. Set the stove to low heat, and add 3 tablespoons of red-wine vinegar, 1 teaspoon of sugar and 1/2 teaspoon of Dijon mustard. Whisk the ingredients to combine. Season the dressing with salt and pepper to taste.
Toss the spinach leaves with 4 sliced large white mushrooms and 1 small thinly sliced red onion. Toss the salad and dressing together, and top it with slices of egg to serve.