1 bag pre-washed baby spinach (~4-6 serving size)
1 pound bacon (reserve 1/2 cup of the fat)
3 hard boiled eggs, sliced
3 roma tomatoes, diced
8 oz. shredded mozzarella cheese
1/2 lb. sliced fresh mushrooms

Dressing (from Emeril)
1/2 cup honey
1/2 cup balsamic vinegar
1/2 cup Dijon mustard
1/2 cup bacon fat

Dice and cook bacon. Drain and reserve 1/2 cup fat. Put fat over low heat and slowly whisk in honey and mustard. Remove from heat and whisk in vinegar.

Layer spinach, mushrooms, eggs, cheese, tomatoes and bacon two or three times until the bowl is full.