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8 slices bacon, cut into ½-inch pieces

¼ cup finely chopped shallots, from 1 to 2 shallots

2½ tablespoons cider vinegar

1½ tablespoons honey

1½ teaspoons Dijon mustard

Heaping ¼ teaspoon salt

Several grinds fresh black pepper

6 oz (about 8 cups) baby spinach

8 oz white button or baby bella mushrooms, thinly sliced (about 2 cups)

4 radishes, thinly sliced

3 hard or soft boiled eggs, thinly sliced or cut into wedges

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1. Place the bacon in a medium nonstick skillet and fry over medium heat, stirring occasionally, until crisp, 8 to 10 minutes.

2. While the bacon cooks, start the dressing: in a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Set aside.

3. Using a slotted spoon, transfer the cooked bacon to a paper towel–lined plate.

4. Pour the bacon fat into a heatproof bowl, then return 4 tablespoons of the bacon fat to the skillet. (You can discard the remaining bacon fat or save it if you'd like it for cooking.) Add the shallots to the skillet and cook over low heat, stirring frequently, until softened, 1 to 2 minutes. Do not brown.

5. Add the bacon fat and shallots from the skillet to the vinegar mixture and whisk to combine. Add the spinach, radishes, and mushrooms and toss to coat evenly. Taste and adjust the seasoning with salt and pepper, if necessary. Divide the salad between 4 plates or bowls; evenly divide the egg and cooked bacon among them. Serve immediately.

Note: add parmesan or feta