4 c. spinach leaves
1/4 lb. mushrooms, sliced
2 tbsp. toasted sliced almonds
2 tbsp. olive oil
2 tbsp. tarragon vinegar
1/2 tsp. crushed tarragon
1/8 tsp. nutmeg
Freshly ground black pepper to taste

1. Remove tough stems from spinach; wash and dry and tear into bite size pieces. Place in serving bowl with mushrooms and almonds.

2. Combine remaining ingredients in saucepan and heat to boiling. Pour hot dressing over salad and toss. Serve. Yield: 3 or 4 servings.