Spinach Salad - cooking recipe

Ingredients

1 1/4 lb. spinach
1/2 lb. medium mushrooms, sliced
3 hard-cooked eggs, finely chopped
1/2 c. grated Parmesan cheese (1 1/2 oz.)
6 bacon slices
2 tsp. Dijon-style mustard or horseradish
1 Tbsp. sugar
1/2 c. sherry vinegar
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/2 c. olive oil
6 green onions, chopped

Preparation

Remove large stems from spinach leaves; tear leaves into bite-sized pieces.
Place in a large heatproof salad bowl.
Add mushrooms, eggs and cheese; set aside.
In a heavy 10-inch skillet, cook bacon slices until crisp.
Drain bacon on paper towels, reserving drippings in skillet.
Crumble bacon when cool enough to handle; place crumbled bacon in bowl with spinach.
Heat drippings over medium heat; whisk in mustard and sugar and whisk 1 minute.
Pour in vinegar; whisk until sugar dissolves.
Add salt and pepper.
Add olive oil in a slow, steady stream, whisking constantly.
Stir in green onions; immediately invert skillet over salad bowl.
Leave in place 1 minute to slightly wilt greens. Remove skillet; toss salad well.
Serve immediately.
Makes 6 to 8 servings.