1 (10 oz.) bag of fresh spinach, torn into bite-size pieces
2-3 hard boiled eggs, sliced
5 oz. fresh mushrooms, sliced (optional)
Croutons (optional)
6 strips of bacon, cut into 1/2" squares & cooked
2 tbsp. honey
1/2 tsp. dry (powdered) mustard
1 1/2 tbsp. red wine vinegar
1 1/2 tsp. Worcestershire sauce
1/4 tsp. salt
1 lemon, cut in half
1/4 c. brandy

Fry bacon until crisp. Remove from pan and drain on a paper towel. Drain skillet, reserving 2 tablespoons of bacon fat. Heat reserved bacon fat, honey, mustard, vinegar, Worcestershire sauce and salt, just to boiling. Pour mixture on spinach, eggs, mushrooms and croutons; toss. Squeeze a lemon over salad. Heat bacon pieces and brandy in small skillet or saucepan just until warm. Ignite and pour on salad. Toss gently; serve immediately. Serves 6.