# 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
→ 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. Bring to a boil, then reduce heat and simmer for 8 minutes. Transfer to cold water to cool, peel carefully, and slice into quarters or rounds.
02 - Arrange bacon slices in a skillet over medium heat. Cook until crispy and golden, turning occasionally. Remove and drain on paper towels, 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 emulsified and smooth.
04 - Combine spinach leaves, cherry tomatoes (if using), and sliced red onion in a large serving bowl. Arrange sliced eggs and crumbled bacon on top.
05 - Drizzle the dressing evenly over the salad. Gently toss to coat all ingredients. Serve immediately while bacon remains crispy.
