Wilted Spinach Salad with Warm Bacon Dressing

Ingredients

1 lb fresh spinach, trimmed of stems
6 slices of bacon
1/4 cup white sugar
1/4 cup white vinegar
hard boiled eggs, sliced in wedges
red onion, sliced thinly
black pepper to taste

Heat-proof salad serving bowl

Some local recipes add a tablespoon of ketchup (yep, ketchup) and some substitute cider vinegar. Some recipes call for garlic. This particular simple recipe is the one my family made, although in Sheboygan, where I grew up, it was more common to see this made with lettuce.

Directions

1. Wash spinach well in cold water, dry well.
2. Chop bacon and fry until just crisp. Remove from grease.
3. While bacon is frying, put clean, trimmed spinach and red onion slices in bowl. Toss.
4. Add sugar and vinegar to hot grease, stir til dissolved. Remove from heat, return bacon to pan and stir.
5. Pour warm dressing over spinach and onions when ready to serve.
6. Garnish with egg wedges and black pepper to taste. Serve immediately.Cut the steamed asparagus and the Brie into small pieces just minutes before the rice is finished.
7. When the risotto is cooked to desired texture, add the asparagus and the cheese pieces
8. Season with salt and white pepper to taste. Let rest for 2 minutes before serving.