1 lb. bacon
1 c. mayonnaise
1 sm. onion, minced
3 tbsp. sugar
1/4 c. wine vinegar (red)
1/4 c. oil obtained from the bacon once fried
1 tsp. Dijon mustard
Salt & pepper to taste
2 lb. spinach, fresh
1 1/2 lb. mushrooms, sliced
1/2 c. Parmesan cheese

Fry the bacon until crisp and reserve 1/4 cup of its drippings. Drain on paper towels. Crumble crisp bacon.

Combine mayonnaise, vinegar, bacon drippings, Dijon mustard, sugar, salt and pepper.

In a salad bowl combine spinach and mushrooms; mix well and toss in dressing. Sprinkle salad with crumbled bacon and grated Parmesan.