Spinach salad with hot bacon dressing

2 10 oz bags of spinach, washed and spun dry

8 eggs hard boiled, peeled, and sliced

8 oz mushrooms, sliced

1 small red onion, thinly sliced

1 lb bacon, cooked and chopped - reserve all bacon grease

Dressing:

3/4 to 1 cup bacon grease

1/3 cup red wine vinegar

6 Tbsp of brown sugar

1 1/2 Tbsp Dijon mustard

1 Tsp pepper

1 Tsp salt

3 cloves garlic, chopped

1 Tbsp corn starch

To make the dressing start with a sauce pan on low heat with vinegar, brown sugar, mustard, pepper, salt, and garlic. 

Immediately after cooking the bacon, add the bacon grease to the other ingredients and whisk together.

Increase heat to medium, add corn starch and whisk to thicken

Toss salad with dressing to wilt down the spinach and serve immediately.