Spinach Salad with Warm Mustard Vinaigrette, Bacon & Jammy Eggs

This is what the market looks like right now—bags of just-washed spinach, fresh eggs, radishes with a little bite, and bacon worth building a meal around. When you start with ingredients like this, dinner doesn’t need a recipe so much as a direction.

Ingredients (Serves 2–4)

All From the Market

• 1 bag fresh washed spinach (ready to use)

• 4 farm eggs

• 4–6 slices Hillbilly Bacon

• 3–4 tablespoons Stone Circle Farm mustard vinaigrette or make your own

• 4–6 radishes, thinly sliced (optional)

Instructions

1. Cook the Eggs

Bring a pot of water to a boil.

Gently lower in eggs and cook for 6½–7 minutes. Transfer to ice water, then peel.

You’re looking for a set white and a soft, golden center.

2. Cook the Bacon

In a skillet over medium heat, cook the bacon until crisp.

Remove and set aside. Leave 2–3 tablespoons of the bacon fat in the pan.

3. Warm the Vinaigrette

Turn the heat to low.

Add your mustard vinaigrette directly to the pan with the warm bacon fat. Swirl or whisk gently until just warmed through—do not let it boil.

4. Assemble

Place the spinach in a large bowl.

Pour the warm vinaigrette over the greens and toss gently to lightly wilt.

Add sliced radishes for a fresh, crisp bite.

Crumble bacon over top.

Halve the eggs and nestle them into the salad so the yolks mix into the dressing.

To Make It a Meal

This salad can stand on its own, but if you want something more substantial:

• Add a slice of good bread on the side to soak up the warm vinaigrette

• Serve alongside roasted or crispy potatoes

• Add an extra egg per person

• Spoon it over warm grains like rice or farro

Keep it simple—just enough to carry you through the evening without losing what makes the dish feel fresh and immediate.