Spinach Salad with Bacon and Buttermilk-Blue Cheese Dressing

Ingredients:	1/4 cup buttermilk 1/4 cup sour cream 1 small shallot, minced 2 teaspoons cider vinegar 3 ounces Roquefort or other blue cheese, crumbled Salt and freshly ground pepper 1/2 pound lean slab bacon, sliced 1/4 inch thick and cut crosswise into thin strips 3/4 pound spinach, large stems discarded 1 small red onion, halved lengthwise and thinly sliced 2 hard-cooked eggs, quartered
Directions:	In a medium bowl, whisk the buttermilk with the sour cream, shallot and cider vinegar. Stir in the blue cheese. Season the dressing with salt and pepper. In a large nonstick skillet, cook the bacon over moderate heat until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. In a very large bowl, toss the spinach with the red onion and bacon, then toss with the dressing. Mound the salad on plates, top with the eggs and serve.