Spinach Salad

I love spinach because it makes fabulous salads and lasts much longer than lettuce. If the lettuce is looking weak at your supermarket check out the baby spinach and you'll probably have much better luck.

This is not the light california spinach salad with mandarin oranges and a raspberry vinagrette. This is the old school version and I am warning you - it is GARLIC-EY.

• 8 slices bacon (optional)
• 10 cups spinach
• 3 hard boiled eggs
• 3 garlic cloves
• 4 tbsp red wine vinegar
• 3 tsp sugar
• 1 tsp salt
• 2 tsp dry mustard
• 1 tsp pepper
• 8 tbsp oil

Hard boil your eggs the night before to save time. Crisp bacon in a frying pan and crumble. Add garlic, vinegar, sugar, salt, mustard, pepper and oil to a food processor and mix until an emulsion is formed and garlic is minced throughout. Wash spinach and toss with dressing a little at a time until all leaves are coated. Top with crumbled bacon and grated hard boiled egg.

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