In a saute pan, over medium heat, render
the bacon until crispy, about 6 to 8 minutes. Remove the bacon with a slotted spoon and reserve the oil. Set the bacon aside. Combine the reserved bacon fat, mustard, vinegar, and honey. Blend
until smooth. Season with salt and pepper. In a large mixing bowl, toss the spinach and red onions with the vinaigrette
. Season with salt and pepper. Mound the greens
in the center of each plate. Season with salt and pepper. Garnish
each salad with the eggs and crispy bacon.