One my favourite salads, and even healthy too! This is a take on an old recipe called The Johann Strauss Salad. Pretty simple yet tasty! Just remember to do all your prep. first.

Ingredients: Serves 4 Prep: 30 minutes Difficulty: Easy

• 8 ounces baby spinach (120 gr.)
• 8 pieces thick double smoked bacon
• 20 cherry tomatoes
• 4 ounces Danish Blue Cheese (60 gr.)
• 3 large eggs
• 1 small sweet onion
• Worcestershire Sauce
• 2 ounces (30ml.) Balsamic Reduction.
• 3 tablespoons ( 45 ml. ) Red Wine Vinegar
• 1 tsp ( 5 ml.) Dijon mustard.

1. I use Baby Flat Leaf Spinach but you can sub out for Savoy or Semi Savoy if available. The Savoy is a broader leaf and harder to clean.
2. There is usually a fair bit of dirt if you are not buying prewashed. Once cleaned and stems removed I use a spinner to remove excess water and place with a paper towel under it in a bowl in fridge to crisp up. Set oven to 350 F. (176 C.)
3. Next, hard boil eggs. If you don’t know how to cook the perfect hard boiled egg then go to How to Cook the Perfect Hard Boiled Egg.
4. Take the onions, slice lengthwise and place in a bowl with vinegar and water. (10% solution) This will take the edge off and soften the flavour. Set aside in the fridge.
5. Then place your bacon strips on a wire rack on top of a baker’s tray. Place tray in the oven for at least 15 minutes. ( Or more, depending on how crisp you want your bacon. ) When finished, drain the bacon fat into small bowl. Let bacon cool on a plate with a paper towel underneath. Set aside. Once cooled and drained of fat, rough chop and put into a bowl.
6. Wash your tomatoes, cut in half, place in bowl and add balsamic reduction. Mix thoroughly by hand.
7. Briefly wash the mushrooms under cold water. (No, it won’t hurt them. ) Dry off and slice into thin segments. Set aside. Take the now cooled eggs and place in an egg slicer. You can also rough chop but I like the look of the slices. Set aside.
8. Now reheat on low 3 tablespoons (45 ml.) of the bacon fat in a small saucepan. Whisk in red wine vinegar, sugar, Dijon mustard, dash of Worcestershire sauce and anchovy paste.
9. Remove the dressing and place into large bowl. Then add spinach and toss. ( I prefer to use my hands so as not to bruise the leaves.) Once mixed, place a quarter for each serving onto a plate or bowl. (I prefer bowl but some like the plate for easier presentation.
10. At last, now we finish with the toppings. Again, how you finish is up to you. You can sprinkle or use a deconstruction method. This means putting the toppings in clumps around the edge of the salad. Tomato, egg, bacon, onions, mushrooms and finally the Blue Cheese on top. Serve immediately.