4 c. spinach leaves, washed and torn
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

Place spinach, mushrooms and almonds in serving bowl. Combine remaining ingredients in saucepan and bring to boil. Pour hot dressing over salad and toss. Serves 4.