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Warm Spinach Salad
What You Need
• 3 T extra-virgin olive oil
• 4 slices bacon, chopped
• 3 shallots, thinly sliced
• 2 cloves garlic, chopped
• 3 T sherry vinegar
• 2 bags spinach
• Salt and freshly ground black pepper
• Freshly grated nutmeg, to taste
• 4 hard boiled eggs, quartered lengthwise
• Parmesan cheese, for topping

Heat the olive oil in a large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down an bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.


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