- 6 slices bacon
- 1/4 cup red wine vinegar
- 1/4 cup seasoned rice vinegar
- 1 (2 ounce) can anchovy fillets (such as King Oscar®), diced (optional)
- 1/2 teaspoon ground white pepper
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 12 ounces baby spinach (such as Dole®)
- 4 hard-boiled eggs, peeled and sliced
- 1/2 cup green onions, finely chopped
- 1/4 cup grated Asiago cheese
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon.
- Whisk red wine vinegar, seasoned rice vinegar, anchovies, and white pepper together in a bowl until dressing is evenly mixed.
- Heat olive oil in a large wok or skillet over medium-high heat; saute onion and garlic until onion is transparent, 5 to 10 minutes. Lower heat to medium. Add spinach, working in batches, to onion mixture, tossing and mixing until spinach wilts, 1 to 2 minutes.
- Transfer spinach mixture to a serving bowl; top with egg slices and bacon.
- Pour dressing into the wok; bring to just under a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour dressing over spinach mixture; sprinkle with green onions and Asiago cheese.
04/07/2018
recipepes.com
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PT15M
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