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

SALAD:

6 c. torn fresh spinach
2 1/2 oz. feta cheese, crumbled
6 slices bacon, crisply cooked (or more)

Blend all dressing ingredients well; refrigerate to blend flavors.

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

TIP: Feta cheese is more flavorful if allowed to be at room temperature or slightly heated.