Warm Spinach Salad with Poached Eggs

Ingredients

• 1/2 cup plus 1 tablespoon white-wine vinegar
• 4 large eggs
• 6 slices bacon (6 ounces)
• cut crosswise into 1/2-inch pieces
• 1 shallot
• minced
• Coarse salt and freshly ground pepper
• 12 ounces baby spinach (about 12 cups)

Instructions

1. Fill a large skillet with 1 1/2 inches water.
2. Heat over medium just until bubbles appear on bottom; stir in 1 tablespoon vinegar.
3. Poach eggs.
4. In a medium saucepan, cook bacon over medium-high heat, turning occasionally, until browned, 4 to 6 minutes; use a slotted spoon to transfer to a paper towellined plate.
5. Cook shallot in rendered bacon fat until soft, about 2 minutes.
6. Carefully add remaining 1/2 cup vinegar, and boil over high heat until reduced to 1/3 cup, 2 to 3 minutes.
7. Season with salt and pepper.
8. In a large bowl, toss spinach with bacon and hot vinaigrette.
9. Divide among four plates; top each with a poached egg.
10. Serve immediately.