Spring Spinach Salad with Blueberry Poppy Seed Dressing

Wow....I hadn't realized it had been so long since I posted last. It had been pretty crazy around here. I am sure it has been for all of you as well, with school getting out, lawns needing to be mowed, gardens to be planted, spring cleaning-and that's just the stuff we do on the side. Anyway, today I am going to to make it short and sweet, and wish you all a beautiful Memorial Day. Take the time to enjoy the beautiful world and be grateful for all you have. I leave you with a delicious Spring spinach Salad with Blueberry Poppy seed Dressing. I hope you enjoy! SPRING SPINACH SALAD

6 cups baby spinach
4 hard boiled eggs, chopped
1/2 cup blueberries
*raspberries (optional) I just had some lovely berries handy
1 pear, peeled and chunked (or you can use bottled pears)
6 slices of bacon , crumbled
1 small red onion, roasted, sliced thinly*
1/4 cup feta cheese, crumbled

* When I cook the bacon, I lay it out on a parchment lined baking sheet. Then, sprinkle the thinly sliced onions over it. I bake it at 350 degrees for 25 minutes or so, until the bacon is crisp. Finally I remove the onions off the bacon and set them aside, and I transfer the bacon to paper towels to absorb the bacon grease. Do reserve the bacon fat (there shouldn't be more than a few tablespoons) for the dressing. The onions get that smokey flavor and are so pungent in the salad.

It's a salad, so it's pretty self explanatory- just toss the ingredients with the dressing and chow. Salads are so rewarding!

Blueberry Poppy seed Dressing

1/4 cup sugar
1/2 teaspoon salt
1 teaspoon Dijon
1/4 cup red onion
1/2 cup blueberries
1/4 cup red wine vinegar
1/2 cup canola oil
bacon fat
1 Tablespoon poppy seeds

In a blender, combine the first 6 ingredients and puree. While blender is running, and in a slow and steady stream (emulsification) add the oil and bacon fat, until gone and dressing has thickened. Then pulse int he poppy seeds.