2 qts. fresh spinach
4 slices bacon
1 med. onion (finely minced)
1/4 c. dark brown sugar
1/2 tsp. salt
Freshly ground pepper (about 50 turns of the mill)
1/4 tsp. Dijon mustard
1/4 c. cider vinegar
2 or 3 hard cooked eggs (thinly sliced)
6 oz. fresh mushrooms (sliced thinly)

Wash spinach thoroughly and remove stems and tough ribs from leaves. Tear coarsely and blot dry in a large towel. Chill thoroughly. Dice bacon and cook until browned and almost crisp. Remove from pan and add the onion and cook until transparent, but not brown. Add sugar, salt, pepper, Dijon mustard and vinegar to the onion and hot fat. Bring to the boiling point and pour over the spinach. Add mushrooms and toss quickly to coat the leaves. Sprinkle bacon bits over the top and garnish with slices of hard cooked eggs.

Curly endive or leaf lettuce may be substituted for spinach, omitting mushrooms.