Serves 2; can be multiplied.
For the vinaigrette:
1 tsp honey
1/2 tsp Dijon mustard
Juice of half a lemon (2 tsp)
2 Tbsp extra virgin olive oil
Large pinch each of kosher salt and fresh black pepper
For the salad:
4 cups baby spinach leaves
1 large avocado, peeled and diced
2 hard boiled eggs, peeled and roughly chopped
6 cherry tomatoes, sliced in half
2 strips of bacon, cooked and drained (optional)
In a small jar with a tight-fitting lid, combine all ingredients for the vinaigrette. Shake vigorously to emulsify the dressing, and set aside.
Assemble the salad on two plates. In a small bowl, toss the spinach with a little bit of the dressing, and place on the plates. Toss the avocado in the same bowl with a bit of dressing, and arrange on top of the spinach, along with the eggs, bacon and cherry tomatoes.
Drizzle more of the dressing on top of everything, just as much as you need but not more. Serve at room temperature.