Single serving spinach salad

Boston Organics spinach, washed, dried, and topped with chopped cherry tomatoes, hard boiled egg slices, pieces of crisped bacon, one medium or two small potatoes, cut into pieces and fried until crisp in the bacon fat. Once the bacon and the potatoes have drained on a paper bag, add red wine vinegar to the bacon fat still in your frying pan, add a little salt and pepper, bring to a boil, reduce, and then pour over your salad, tossing to coat. The spinach will wilt a little in the hot dressing. Enjoy!