There's this restaurant called Spinoza's that serves gourmet pizza, salads, and microbrews.  You'll often find jazz and blues bands playing there too.  What a combo!  Right?  I can't believe it's located at the far end of a mall!  

Every time I go, I always make it a point to try a pizza and salad that I haven't tried before and so far, I love all of them!  So I decided to make the a salad inspired by their Iron Man salad since I had most of the ingredients at home.  

• 1.5 slices thick cut bacon (3 slices normal)
  
• 2 eggs (hardboiled, optional)
  
• 4 oz mushrooms, sliced
  
• 1/4 c frozen edamame
  
• salt/pepper
  
• 2 T apple cider vinegar
  
• 1 T Dijon mustard
  
• 4 green onions, chopped
  
• Big bowl of baby spinach
  
• 3-4 T toasted pepitos
  

In a large pan, cook the bacon until desired crispiness.  Set aside on a paper towel to drain.  Using the same pan, fry the 2 eggs and season with salt and pepper.  Set the cooked eggs aside in your serving dish.  (You can also use boiled eggs rather than frying them.  I was just too lazy to boil the eggs.)  Add the mushrooms and edamame to the pan and cook until brown.  In a small bowl mix together the mustard and vinegar.  When the mushroom/edamame mix is done cooking, turn off the heat and stir in the vinegar mix.  (You have just made a warm bacon vinaigrette.)  Pour this on top of the spinach and toss with tongs to coat the spinach evenly.

Chop the cooked bacon and eggs.  At this point, I usually serve the greens and then top each salad with the pepitos, bacon, eggs, and green onion, but you can serve it any way you want to.  Enjoy this tasty salad!