An artist has got to eat! - Spinach Salad Flambe - the recipe

Last post was about the spinach salad flambe from the flambe class my friend Hannah went to in Bozeman. I search the store's site for the recipe and it was not there, so I posted what I could find on the 'net. Hannah was kind enough to send me the actual recipe from that class, so here it is. Mange! Looks yummy!

Spinach Salad Flambe Olivelle
8 cup fresh spinach leaves
4 eggs, hard boiled and sliced
3/4 cup goat cheese, crumbled
1 lb bacon, diced small
2 shallots, sliced thin
2 tomatoes, diced small (or cherry toms cut in 1/2)
fresh ground sea salt and black pepper, to taste
2 TB "series 7" Balsamic vinegar
1/2 cup caramelized garlic olive oil
1/2 cup brandy OR bourbon (80 proof)
1/2 cup toasted pine nuts

arrange spinach on a plattter
top with goat cheese and sliced eggs
set aside until dressing is ready

in a saute pan, cook the bacon until crispy
add shallots, tomatoes, salt and pepper
cook until shallots are translucent
add balsamic vinegar and allow to reduce
add the olive oil and heat through

in a separate pan heat the brandy until small bubbles start to form around the outside
light the liquor on fire and pour into the hot dressing
while still lit, pour the dressing over the salad
sprinkle on the pine nuts