Wilted Spinach Salad with Warm Bacon Dressing
-Hard boil 4 eggs, then peel and quarter them.
-Slice the stems off, wash and dry 1 bunch of spinach.
-Cut 8 slices thick bacon into ½ inch pieces and cook until crisp.
-Pour all of the bacon fat into a heatproof bowl and then return 3TBS of bacon fat to the pan.
-Chop 1 small sweet onion and then add to the bacon fat and cook for 3 minutes.
-Stir in 3 minced garlic scapes and cook for another 15 seconds.
-Add 3 TBS cider vinegar and then remove the skillet from the heat.
-Scrape the bottom of the pan to loosen the browned bits and then pour the hot dressing over the greens.
-Add the bacon and toss until the greens are slightly wilted.
-Divide the greens on plates and top with the egg quarters. Serve immediately.