Have all your ingredients prepped and ready. Wash and drain the spinach while you hard-boil the eggs.

Slice up the salad onions but keep the white and green parts separate (I like to garnish the salad with the green ends, but this is optional).

Fry the bacon lardons in a large, non-stick pan over moderate heat.

You could cook them until crispy, but I like them only partially crispy. Remove them with a slotted spoon and place them on a plate lined with good-quality kitchen paper. Leave to cool a little.

Weigh out the amount of rendered bacon fat from the pan into a small bowl. If you don’t yield at least two tablespoons, add a little olive oil until you do. In this same bowl, whisk in vinegar and season the dressing with salt and pepper.

Chop up the boiled eggs and add them to the bowl of spinach.

Add the salad onions.

Pour the salad dressing over the spinach and toss well to combine. Garnish the salad with the cooked bacon pieces and the green ends of the spring onion. This salad is best enjoyed immediately.