1/4 c. wine vinegar
3-4 tbsp. chutney
2 cloves garlic, crushed
2 tbsp. coarse ground French mustard or Dijon
3 tsp. sugar
1/2 c. vegetable oil
Salt & fresh ground black pepper
8 oz. fresh spinach, washed & trimmed
8 mushrooms, sliced
1 c. sliced water chestnuts
6 slices bacon, crisply cooked & crumbled
1/4 c. fresh bean sprouts
1/2 c. gruyere cheese
1/2 c. thinly sliced red onion

Combine the vinegar, chutney, garlic, mustard and sugar in a food processor or blender. Blend until smooth. With the machine running slowly pour in the oil and process until thick and smooth. Season to taste with salt and pepper.

Tear the spinach into bite sized pieces.

Combine the spinach, mushrooms, water chestnuts, bacon, bean sprouts, cheese and onion in a large salad bowl. Mix lightly. Add the dressing and toss to distribute evenly. Serves 6 to 8.