Warm Spinach Salad – New Mexico Farmers' Marketing Association

Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 slices thick-cut bacon
• 3 shallots, thinly sliced
• 2 cloves garlic, chopped
• 3 tablespoons sherry vinegar (or raspberry vinegar)
• 2 pounds triple washed spinach, stems removed
• Salt and freshly ground black pepper
• Freshly grated nutmeg, to taste
• 4 hard-boiled eggs, quartered lengthwise
• Parmigiano-Reggiano, for topping