Spinach, Mushroom, and Fennel Salad with Warm Bacon Vinaigrette

Ingredients

• 7 oz lightly baby spinach packed
• 0.5 tsp pepper black freshly ground
• 2 tablespoons canola oil 
• 2 teaspoons dijon mustard 
• 3 large eggs cut into wedges
• 1 large head fennel bulb trimmed thinly sliced ( 4 in. wide)
• 1.5 teaspoons thyme leaves fresh roughly chopped
• 0.5 tsp kosher salt 
• 5 ounces mushrooms thinly sliced
• 2 tablespoons olive oil extra-virgin
• 2.5 tablespoons shallots minced
• 2.5 tablespoons sherry vinegar 
• 5 ounces bacon thick-cut

Equipment

• bowl
• frying pan
• paper towels
• whisk
• slotted spoon

Directions

1. Combine spinach, eggs, and mushrooms in a large shallow serving bowl.
2. Cut bacon on the diagonal into strips about 1/4 in. thick and 1 1/2 in. long. Cook bacon with 1/3 cup water in a large frying pan over medium heat, stirring occasionally, until water disappears, 8 to 12 minutes.
3. Add oils and cook until bacon is light golden but still supple, 3 to 5 minutes more.
4. Transfer bacon with a slotted spoon to paper towels to drain.
5. Add fennel to pan and cook, stirring occasionally, until slightly softened, about 2 minutes.
6. Transfer with a slotted spoon to more paper towels.
7. Stir shallot and thyme into fat in pan and cook until softened, about 2 minutes.
8. Remove pan from heat and whisk in vinegar to deglaze pan.
9. Whisk in mustard, 1/2 tsp. each salt and pepper, and 2 tsp. water.
10. Add bacon and fennel to salad, scrape dressing on top, and toss gently to coat. Season to taste with more salt and pepper.