1 lb. fresh spinach, trimmed & torn in bite-size pieces
6 fresh mushrooms, sliced
1 c. water chestnuts, sliced
6 slices bacon, fried & crumbled
1/3-1/2 c. shredded Gruyere cheese

DRESSING:

1/4 c. wine vinegar
1 clove garlic, minced
2-3 tbsp. chutney
2 tsp. sugar
2 tbsp. coarsely ground Dijon mustard
1/3-1/2 c. vegetable oil
Salt & freshly ground black pepper to taste

In a blender, combine dressing ingredients except the oil. Blend until smooth. Add the oil, blend and adjust seasonings. Refrigerate. Bring dressing to room temperature before serving. Combine salad ingredients. Pour dressing over salad, toss and serve.