Spinach Salad with Turkey Bacon and Blue Cheese

A sophicated salad elegant enough for entertaining your guests. Works great as a main course during summer months.

8 oz turkey bacon
3 Tbsp. white balsamic vinegar
2 Tbsp. extra-virgin olive oil
coarse sea salt
black pepper, freshly cracked
1 lb baby spinach
1 small red onion, halved and thinly sliced (¾ cup)
¼ cup blue cheese, crumbled
4 eggs, hard-cooked and quartered
1 recipe Herb Toasts

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Line a large rimmed baking sheet with parchment; arrange bacon in a single layer. Bake until browned and crisp, turning once halfway through, 20-25 minutes.

Transfer to a paper towel-lined plate. When cool, slice crosswise into ½” strips.

Meanwhile, in a large bowl, whisk together vinegar and oil; season with salt and pepper. Add spinach and onion, and toss to combine. Divide among plates; sprinkle with turkey bacon and cheese. Serve with quartered eggs and Herb Toasts on the side.

Makes 4 servings.