Spinach, Mushroom, & Fennel Salad & Warm Bacon Vinaigrette Recipe – Sunset Magazine

Ingredients

• 3 qts. (7 to 8 oz.) lightly packed baby spinach
• 3 large eggs, hard-cooked and cut into wedges
• 5 ounces mushrooms, thinly sliced
• 5 ounces good-quality thick-cut bacon
• 2 tablespoons canola oil
• 2 tablespoons extra-virgin olive oil
• 1 large head fennel (about 4 in. wide), trimmed and thinly sliced
• 2 1/2 tablespoons minced shallot
• 1 1/2 teaspoons roughly chopped fresh thyme leaves
• 2 1/2 tablespoons sherry vinegar
• 2 teaspoons Dijon mustard
• About 1/2 tsp. kosher salt
• About 1/2 tsp. freshly ground black pepper