Spinach, Mushroom, And Fennel Salad With Warm Bacon Vinaigrette

By Sunset
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3 qts. (7 to 8 oz.) lightly packed baby spinach

3 large eggs, hard-cooked and cut into wedges

5 ounces mushrooms, thinly sliced

5 ounces good-quality thick-cut bacon

2 tablespoons canola oil

2 tablespoons extra-virgin olive oil

1 large head fennel (about 4 in. wide), trimmed and thinly sliced

2 1/2 tablespoons minced shallot

1 1/2 teaspoons roughly chopped fresh thyme leaves

2 1/2 tablespoons sherry vinegar

2 teaspoons Dijon mustard

About 1/2 tsp. kosher salt

About 1/2 tsp. freshly ground black pepper

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