Spinach, Mushroom, and Fennel Salad with Warm Bacon Vinaigrette

Ingredients

• 3 qts. (7 to 8 oz.) lightly packed baby spinach
• 3 large eggs, hard-cooked and cut into wedges
• 5 ounces mushrooms, thinly sliced
• 5 ounces good-quality thick-cut bacon
• 2 tablespoons canola oil
• 2 tablespoons extra-virgin olive oil
• 1 large head fennel (about 4 in. wide), trimmed and thinly sliced
• 2 1/2 tablespoons minced shallot
• 1 1/2 teaspoons roughly chopped fresh thyme leaves
• 2 1/2 tablespoons sherry vinegar
• 2 teaspoons Dijon mustard
• About 1/2 tsp. kosher salt
• About 1/2 tsp. freshly ground black pepper

Preparation

1. 1. Combine spinach, eggs, and mushrooms in a large shallow serving bowl.
2. 2. Cut bacon on the diagonal into strips about 1/4 in. thick and 1 1/2 in. long. Cook bacon with 1/3 cup water in a large frying pan over medium heat, stirring occasionally, until water disappears, 8 to 12 minutes. Add oils and cook until bacon is light golden but still supple, 3 to 5 minutes more. Transfer bacon with a slotted spoon to paper towels to drain.
3. 3. Add fennel to pan and cook, stirring occasionally, until slightly softened, about 2 minutes. Transfer with a slotted spoon to more paper towels.
4. 4. Stir shallot and thyme into fat in pan and cook until softened, about 2 minutes. Remove pan from heat and whisk in vinegar to deglaze pan. Whisk in mustard, 1/2 tsp. each salt and pepper, and 2 tsp. water.
5. 5. Add bacon and fennel to salad, scrape dressing on top, and toss gently to coat. Season to taste with more salt and pepper.
6. Note: Nutritional analysis is per serving.