Sunny-Side Up Salad

1. Toss baby spinach with about half of the dressing. Reserve remaining dressing.
2. Divide baby spinach among dinner plates.
3. Sprinkle bacon crumbles, red onion and avocados on each salad and drizzle with reserved dressing.
4. Heat half the oil in a large non-stick skillet over medium-high heat. Working with one or two eggs at a time, gently break eggs into the hot skillet. Cook just until the whites of the eggs are cooked through but the yolks are not yet firm, about 2 to 3 minutes. Repeat, adding more oil to the skillet if necessary.
5. Top each salad with one sunny-side up egg and serve immediately.

Vinaigrette

1. In a jar with a tight fitting lid, mix all dressing ingredients.
2. Shake well before using.

Serving Suggestions:
The yolk of the warm eggs mixes with the oil and vinegar dressing to create rich flavor. Substitute fresh poached eggs if you prefer.

Beverage Pairings:
Try with a sparkling wine or mimosa cocktail.