1tablespoonunseasoned rice vinegaror apple cider vinegar
½teaspoonfreshly ground black pepper
¼teaspoonfine sea salt
⅓cupextra virgin olive oil
For the salad
2tomatoescut into wedges
1mediumshallotor ½ small red onion, thinly sliced
4stripsbaconcooked until crisp and coarsely chopped
3hard boiled eggscut into wedges
To make the salad dressing, add garlic, honey, vinegar, pepper, and salt to a blender pitcher; blend until smooth. With blender running, slowly drizzle in olive oil until emulsified. Season to taste with salt and freshly ground black pepper.
Add spinach to a large bowl (large enough to toss salad with dressing. Drizzle dressing over spinach and toss to coat. Add remaining ingredients (tomatoes through hard boiled eggs) and gently toss to coat. Serve immediately.
For a pretty presentation: Toss spinach with dressing and distribute evenly onto a large platter. Arrange all of the toppings artfully across the top and serve.