20 oz. fresh spinach (crinkled leaf variety preferred)
4 oz. blue cheese, crumbled
1 jar (2 oz.) diced or sliced pimientos, drained
2 tbsp. butter
1/2 c. diced onion
2 eggs
3/4 c. vegetable oil
1/4 c. red wine vinegar
Salt to taste
Coarsely ground black pepper to taste
1 lb. bacon, cooked and crumbled

Wash spinach well under cold running water; drain and dry. Remove coarse stems and tear leaves into large bite-size pieces. Put spinach pieces in a large salad bowl. Top with cheese and pimientos. Cover bowl and refrigerate until ready to serve.

Just before serving, make dressing: Melt butter in a medium size skillet. Add onion and saute until onion is tender, about 5 minutes. Meanwhile, put eggs, oil and vinegar in a small bowl and beat with a fork until ingredients are blended. When onion is tender, reduce heat to low. Add egg mixture to onion in skillet and cook, stirring constantly, until mixture thickens, about 30 seconds. Remove from heat. Season with salt and pepper.

Distribute bacon and dressing over top of spinach. Toss well and serve immediately. Yield: 8 to 10 servings.