Serves 4 to 6 as a first course

This salad comes together quickly, so have the ingredients ready before you begin cooking. When adding the vinegar mixture to the skillet, step back from the stovetop — the aroma is quite potent.

6 oz baby spinach (about 8 cups)
3 T cider vinegar
1/3 tsp sugar
1/4 tsp ground black pepper
pinch salt
10 oz (about 8 slices) thick-cut bacon, cut into 1/2-inch pieces
1/2 medium red onion, chopped medium (about 1/2 cup)
1 small clove garlic, minced or pressed through a garlic press (about 1/2 tsp)
3 hard-cooked eggs, peeled and quartered lengthwise