12 oz. fresh Baby Spinach

6 Hard Boiled Eggs

1 lb. MSM Hickory Smoked Bacon

8 oz. mushrooms, sliced thin

1 small red onion (divided, half chopped and half sliced thin)

1/2 c. Balsamic Vinegar

1/2 c. sugar

2 t. Dijon Mustard

1/4 c. water

Cook bacon on large baking sheet (with sides) in 375* oven until crispy (approx 15-20 min). Remove bacon to paper towels and set aside. Reserve 2 T. of the bacon fat and pour into skillet. Heat the bacon fat and saute the chopped red onion, about 5 minutes. Add the balsamic vinegar and scrape down any brown bits. Add sugar, mustard, and water and stir to combine. Remove from heat. In large bowl, or individual serving bowls, layer the spinach, sliced red onion, sliced mushroom, sliced hard boiled eggs, and chopped, crisp bacon.

To serve, drizzle warm dressing over salad.