Spinach Salad with Bacon and Eggs

Ingredients

• 2 small avocados chopped
• 6 oz baby spinach leaves 
• 2  carrots with a vegetable peeler cut into thin ribbons
• 2 large eggs 
• 0.5 cup feta cheese crumbled
• 1 teaspoon kosher salt 
• 8 ounces mushrooms sliced
• 0.3 cup olive oil 
• 3 tablespoons red wine vinegar 
• 2 tablespoons sugar 
• 0.8 lb bacon thick-cut

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Put eggs in a small saucepan and cover with water. Bring to a boil, cover, remove from heat, and let sit 15 minutes. Rinse with cold water until cool, then peel and quarter.
2. Cook bacon in a large frying pan until browned and crisp, 8 minutes. Crumble and set aside.
3. Whisk together oil, vinegar, sugar, and salt in a large serving bowl.
4. Add remaining ingredients with reserved bacon and eggs; toss to coat.