Egg and Spinach Salad

2 1/2 tablespoons balsamic vinegar or red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup plus 2 tablespoons olive oil
3 slices of white sandwich bread, quartered into triangles
1 pound fresh spinach, washed and dried
1 small red onion, thinly sliced
8 hard-cooked eggs, peeled and sliced
12 cherry tomatoes, halved

Serves 4

In a small bowl, whisk together the vinegar, mustard, salt and pepper. Gradually whisk in 1/3 cup oil. Set aside the dressing.

In a large nonstick skillet over medium heat, cook the bread triangles in 1 tablespoon oil until golden. Place in a salad bowl with the spinach. Add the onion and the remaining tablespoon oil to the skillet. Cook until the onion is soft, 8 minutes. Stir the dressing into the onion mixture; keep warm.

Add the egg slices and tomatoes to the salad. Drizzle with the dressing and toss.