Blue Cheese & Spinach Salad

Cook bacon in a small skillet over medium heat until crispy, about 5 minutes. Remove bacon bits to a paper towel-lined plate with a slotted spoon. Add shallot to the pan and cook, stirring, until softened and fragrant, about 1 minute. Remove from heat and stir in vinegar and mustard.

Stand a box grater up in the pan; shred one tomato half through the large holes; stir to combine the tomato juice with the dressing. (Discard tomato skin.)

Chop the remaining tomato half and toss in a large bowl with spinach, corn, eggs and blue cheese. Drizzle the dressing from the skillet over the salad; toss to coat.