Spinach Salad With Bacon And Buttermilk-Blue Cheese Dressing

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1/4 cup buttermilk

1/4 cup sour cream

1 small shallot, minced

2 teaspoons cider vinegar

3 ounces Roquefort or other blue cheese, crumbled (3/4 cup)

Salt and freshly ground pepper

1/2 pound lean slab bacon, sliced 1/4 inch thick and cut crosswise into thin strips

3/4 pound spinach, large stems discarded

1 small red onion, halved lengthwise and thinly sliced

2 hard-cooked eggs, quartered

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