1/4 c. olive oil
1 sm. clove garlic, crushed or finely minced
1/2 bunch FRESH spinach
1 hard-cooked egg
2 to 4 slices bacon (about 3 tbsp. crumbled)
2 tbsp. wine vinegar
1/2 tsp. Dijon or 1/4 tsp. dry mustard
1/4 tsp. salt
Pepper to taste
2 tbsp. grated Romano cheese

At least 1 hour before serving, measure oil into small jar. Add garlic, close tightly and let stand at room temperature. Select freshest tender spinach leaves. Remove stems, wash leaves well, tear into bite-sized pieces (to make 3 to 4 cups lightly packed).

Dry leaves by blotting with paper towel, put into a salad bowl and cover with slightly damp paper towel. Refrigerate to crisp.

Chop egg, refrigerate. Cut bacon strips in 1/4 inch pieces, fry until crisp, drain and refrigerate. Blend vinegar, mustard, salt and pepper; set aside.

TO SERVE: Remove garlic from oil. Toss oil with spinach leaves until leaves glisten. Toss with vinegar mixture and cheese. Serve on individual plates (2). Garnish with bacon and chopped egg. Makes 2 servings.