The Pampered Chef
8 slices thick-cut bacon
6 tablespoons plus 1 teaspoon brown sugar, divided
1 teaspoon coarsely ground black pepper
2 packages (6 ounces each) fresh baby spinach
1 medium Granny Smith apple, cored and cut into bite-sized pieces (Use Apple Wedger)
1/2 cup thinly sliced red onion wedges (Try Ultimate Mandoline or Veggie Wedger)
3 tablespoons apple cider vinegar
4 teaspoons Dijon mustard
Salt and coarsely ground black pepper
4 hard-cooked eggs, peeled and cut into wedges (Try Veggie Wedger)
- Preheat oven to 400°F. Line Large Bar Pan with sheet of Parchment Paper. Arrange bacon slices in a single layer on bar pan. Top bacon slices evenly with 2 tablespoons plus 1 teaspoon of the brown sugar; sprinkle with black pepper. Bake 22-25 minutes or until crisp; remove bacon from bar pan to paper towel-lined plate and cool completely. Reserve 2 tablespoons bacon drippings from bar pan. Cut bacon into 1/2-inch pieces using Chef's Knife.
- In Stainless (6-qt.) Mixing Bowl, combine spinach, apple and onion. Whisk remaining 4 tablespoons brown sugar, reserved bacon drippings, vinegar and mustard in Small Micro-Cooker® until well blended. Cover; microwave on HIGH 2 minutes or until bubbly. Pour over spinach mixture; toss to coat using Bamboo Spatulas. Season with salt and black pepper. Top with egg wedges and bacon pieces; serve immediately.