Spinach Salad

Directions

1. 1
   Remove large stems from spinach leaves; tear leaves into bite-sized pieces.
2. 2
   Place in a large heatproof salad bowl.
3. 3
   Add mushrooms, eggs and cheese; set aside.
4. 4
   In a heavy 10-inch skillet, cook bacon slices until crisp.
5. 5
   Drain bacon on paper towels, reserving drippings in skillet.
6. 6
   Crumble bacon when cool enough to handle; place crumbled bacon in bowl with spinach.
7. 7
   Heat drippings over medium heat; whisk in mustard and sugar and whisk 1 minute.
8. 8
   Pour in vinegar; whisk until sugar dissolves.
9. 9
   Add salt and pepper.
10. 10
    Add olive oil in a slow, steady stream, whisking constantly.
11. 11
    Stir in green onions; immediately invert skillet over salad bowl.
12. 12
    Leave in place 1 minute to slightly wilt greens. Remove skillet; toss salad well.
13. 13
    Serve immediately.
14. 14
    Makes 6 to 8 servings.