3 whole Eggs
7 slices pareve imitation bacon or 7 slices pastrami
1 whole red onion,
2 cups white button mushrooms, sliced
8 ounces, weight Baby Spinach
5 tablespoons canola oil
3 tablespoons Red Wine Vinegar
2 teaspoons Sugar
½ teaspoons Dijon Mustard
1 dash Salt
Cook eggs: cover with water, bring to a boil, then turn off heat and allow the eggs to sit in water for 20 minutes. Drain off water and add ice on top of eggs. Peel the eggs and slice (if you have another method to perfectly hard boil an egg, that is fine too).
Heat 3 tablespoons oil in a sauté pan. Cook the imitation bacon until crisp. Remove and place on a paper towel. Reserve the grease to use in the dressing.
Add 2 more tablespoons of oil to a separate skillet over medium heat.
Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.
Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.
Chop imitation bacon.
Make hot dressing: Mix reserved imitation bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.
Add spinach to a large bowl. Arrange onions, mushrooms, and imitation bacon on top. Pour hot dressing over the top; toss to combine. Arrange the eggs over the top of the salad and serve.
Alternatively, store the dressing in the refrigerator and take it out at least one hour before dressing the salad.