dressing for large salad, serving 6; use less for a smaller salad and put the rest in a jar in the fridge
Soak the sliced shallot or red onion in a tablespoon or two of vinegar in the bottom of the salad bowl you're going to use, 10–15 minutes is a good target. Skip this step if you have pickled red onions at the ready.
This step mellows and softens the shallots/onions so when I have time, I do it. The bacon and egg is rich and can usually do with the extra acid.
In a small glass measuring cup or jar, whisk together the vinegar, Dijon mustard, honey, salt, and black pepper. While whisking, add the olive oil in a thin stream. Add the black pepper. Your dressing is ready to go!
Wash and spin dry the spinach, lay it out on a clean flour-sack towel and roll up, pressing to absorb moisture. Cook the bacon and crumble or chop. Peel the boiled eggs and slice or chop. Add all to salad bowl, drizzle with desired amount of dressing, and toss gently.