8 strips bacon
3-4 tbsp. bacon drippings
4 tbsp. red wine vinegar
1 tsp. Worcestershire sauce
1 tsp. French mustard
2 tbsp. brown sugar
1 tsp white sugar
1 red onion, chopped
2 cloves garlic, minced

Sauté bacon until crisp; remove from pan. Drain on paper towels and crumble into small pieces. Pour off excess bacon drippings, leaving 3-4 tablespoons in pan.

Add remaining ingredients and let simmer until most of the foam disappears. Add bacon to mixture in pan; pour over fresh spinach leaves with a few slices of red onion.

Cover spinach until leaves are slightly wilted. Garnish with hard boiled eggs.