# 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
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 Prepare:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 8 minutes. Transfer eggs to cold water to stop cooking, peel carefully, and slice into quarters or rounds.
02 - Arrange bacon slices in a skillet over medium heat. Cook until crispy and golden brown, approximately 4-5 minutes per side. Remove from skillet and drain on paper towels. Crumble into bite-sized pieces once cooled.
03 - In a small mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and honey until emulsified and smooth. Season with salt and black pepper to taste, adjusting acidity as needed.
04 - In a large serving bowl, combine fresh spinach leaves, halved cherry tomatoes, and thinly sliced red onion. Arrange sliced eggs and crumbled bacon on top.
05 - Drizzle the prepared dressing evenly over the salad. Gently toss to coat all ingredients without damaging the delicate spinach. Serve immediately while bacon remains crispy.
