DRESSING:

1/2 c. olive oil
3 tbsp. Dijon mustard
1 tbsp. tarragon or cider vinegar
1 tbsp. chopped fresh tarragon (or 1 tsp. dried tarragon)
1 tsp. sugar

SALAD:

6 c. torn fresh spinach
2 1/2 oz. feta cheese, crumbled
6 slices bacon, crisply cooked & crumbled

In small bowl, combine all dressing ingredients; blend well and refrigerate to blend flavors.

Arrange spinach on 6 individual salad plates; sprinkle with cheese and bacon. Serve with dressing.