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Spinach, Bacon and Egg Salad
from the kitchen of Sharmagne Leland-St. John

1 bunch of fresh spinach
8 slices of bacon
6 hard boiled eggs, cut into wedges
6 tablespoon bacon grease
3 tablespoons red wine vinegar
1 tablespoon red currant jelly

Wash and dry the spinach. Cook the bacon over
low heat until crisp. Remove from pan and place
on paper towels. Let sit while you whisk together
the bacon grease, wine vinegar and currant jelly,
While still warm, toss with the spinach, egg
wedges and the crumbled bacon.


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