# What You'll Need:
→ Salad Components
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 (optional)
05 - 1 small red onion, thinly sliced
→ 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 Prepare:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for 8 minutes. Transfer eggs to a bowl of ice water to stop cooking, peel carefully, and slice into quarters.
02 - Arrange bacon slices in a cold skillet and place over medium heat. Cook until crispy and browned, about 5-7 minutes per side. Transfer to paper towels to drain, then crumble into bite-sized pieces.
03 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until fully emulsified and smooth.
04 - In a large serving bowl, combine spinach leaves, halved cherry tomatoes (if using), and sliced red onion. Arrange sliced egg quarters and crumbled bacon on top.
05 - Drizzle the dressing evenly over the salad just before serving. Gently toss to coat all ingredients evenly. Serve immediately while bacon remains crispy.
