In a saucepan, cook 1 slice bacon, reserve fat.
Crumble bacon and set aside.
To the reserved fat, add 2 T olive oil, 2 T chopped onion, 1 minced garlic clove, 1 t mustard, 1 T cider vinegar, 1/4 c balsamic vinegar. Whisk over low heat until combined. Keep warm.
Toss 2 c baby spinach with 2 quartered hard boiled eggs, 1/4 c diced tomato (I used red bell pepper since I didn't have any tomato.), 2 T chopped mushrooms, 2 T shredded carrot.
Top with bacon crumbles and drizzle with 2 T dressing.
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