Spinach Salad - Classic Bacon Vinaigrette

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1 bag of baby spinach, washed and dried
8 strips bacon, diced
1/4 red onion, sliced very thinly
2 hard boiled eggs (I use 10 minute eggs), sliced into eighths
2-4 Tbl balsamic vinegar
1-2 Tbl Dijon mustard
salt and pepper to taste

1. In a large skillet, render the bacon until very crispy over medium low heat. Drain well on paper towels and set aside and allow to cool.
2. Meanwhile on a large platter or salad bowl, layer the spinach and red onion. Top with egg slices.
3. In the skillet, reserve about 1/3 cup of the bacon grease. Return skillet to medium low heat. Add the vinegar and whisk well. Add half the Dijon mustard. Taste - this is critical. There is a huge difference in the sweetness of brands of balsamic vinegar, and in the saltiness of brands of bacon. You may need as much as 1/3 cup of the vinegar. I've made this with half and half, and I've made it with as little as 2 Tbl - all because of different brands. Make sure the dressing is well whisked, and season for salt and pepper. You'll need pepper for sure, but because of the bacon you may need no salt at all. Turn off the heat and allow to cool slightly.
4. To serve, sprinkle the cooled bacon on top of the salad. Drizzle the warm dressing over the salad and sprinkle with several cranks of freshly cracked black pepper. Serve immediately, since the warmth of the dressing will cause the spinach to begin to wilt.