# What You Need:
→ Salad Base
01 - 5 oz fresh baby spinach leaves, washed and dried
02 - 4 large eggs
03 - 6 slices bacon
04 - 3.5 oz cherry tomatoes, halved
05 - 1 small red onion, thinly sliced
→ Homemade Dressing
06 - 3 tbsp extra-virgin olive oil
07 - 2 tbsp red wine vinegar
08 - 1 tsp Dijon mustard
09 - 1 tsp honey
10 - Salt and black pepper, to taste
# How to Make It:
01 - Place eggs in a saucepan and cover with cold water by an inch. Bring to a rolling boil over high heat, then reduce to medium-low and simmer for 8 minutes. Immediately transfer to an ice bath to stop cooking. Peel under cool running water and slice into quarters.
02 - Arrange bacon slices in a cold skillet, then place over medium heat. Cook for 4-5 minutes per side until deeply browned and crispy. Transfer to paper towels to drain excess grease. Crumble into bite-sized pieces once cooled.
03 - Combine olive oil, red wine vinegar, Dijon mustard, and honey in a small bowl. Whisk vigorously until fully emulsified and thickened. Season with salt and fresh black pepper to taste.
04 - Place spinach, cherry tomatoes, and red onion in a large serving bowl. Arrange sliced eggs and crumbled bacon on top. Drizzle dressing evenly over the salad just before serving.
05 - Toss gently to coat all ingredients with dressing. Serve immediately while bacon remains crisp and eggs are at room temperature.
