2 lbs. fresh spinach
1 red pepper
12 lg. mushrooms
1 c. croutons
1 c. balsamic vinegar
1 tbsp. lemon juice
2 tsp. Dijon mustard
1/2 c. roasted shallots
1 tsp. salt
1 tsp. black pepper
1 qt. olive oil

Pick and wash spinach. Julienne red pepper. Slice mushrooms. In mixing bowl add balsamic vinegar, lemon juice, Dijon, chopped shallots, salt and pepper. Whisk and add oil in a slow stream. Dressing should thicken. In separate bowl toss spinach with desired amount of dressing; divide on 6 or 8 plates and garnish with peppers, mushrooms and croutons. Enjoy.