* 2 tsp. granted yellow onion
* 1 tsp. sea salt
* 1/2 tsp. freshly ground pepper
* 2 Tbsp. Dijon mustard
* 1/2 C. extra virgin oil
* 1/2 tsp. freshly ground lemon juice
* 10 oz. spinach or greens of choice
* 6 slices nitrite free natural bacon, cut crosswise into ˝ inch strips
* 6 to 8 button mushrooms, sliced
* 1/2 red onion, thinly sliced
* 3 hard-boiled eggs, peeled and chopped
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1. Combine the yellow onion, salt, pepper, mustard, and vinegar in a food processor or blender. Process the items for 1 to 2 minutes until smooth. With the motor running slowly, add the oil to create an emulsion. Pour the dressing in a small bowl and stir in the lemon juice. Taste and adjust the seasoning if necessary. Cover with plastic wrap set aside.
2. To prepare the salad immerse the spinach in a large amount of water, swish the leaves to rinse well, and drain. Repeat until no grit or dirt is visible in bottom of the sink. Pick off any large parts or stems and tear into bite size pieces. Dry in a lettuce spinner and transfer to a large salad bowl. Place in refrigerator and cover with paper towel until time to serve.
3. 20 minutes before serving in a small sauce pan over medium heat, sauté the bacon for 5 to 6 minutes, until crisp. Remove the spinach from the refrigerator, add the mushrooms, onions, and eggs to bowl, and toss again. Remove the bacon, drain the grease and add to the salad, toss well. Serve immediately.
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