1/2 lb bacon, cooked and chopped
1/4 cup candied pecans
4-6 cups Baby Spinach
For the dressing:
2 1/2 Tbsp. olive oil
2 Tbsp. apple cider vinegar
2 tsp. Dijon mustard
1 tsp honey
1/2 tsp. dried thyme (or 3 sprigs fresh thyme)
Dash of salt and pepper
Bring a small pot of water to boil, submerge eggs and let boil for 6 minutes, then remove from heat and shock the eggs by running them under cold water. Set them aside to cool, when cool enough to touch peel them carefully and cut into 4s.
Cook bacon and crumble.
Whisk together salad dressing ingredients and set aside.
To assemble the salad put the spinach in a large bowl, then sprinkle bacon on, then the candied pecans, then place the eggs around the salad and pour dressing over it and enjoy!