1/4 c. red wine vinegar
2 tbsp. sugar
1/2 c. fresh mushrooms
8 slices bacon, drained
2 tsp. tarragon
1/8 c. canola oil
1 bunch spinach
1 sm. jar artichoke hearts
1 c. fresh raw cauliflower

Saute bacon until crisp. Drain on paper towels. Wash spinach, pat dry. Tear into bite-size pieces. Slice mushrooms. Add to spinach. Break cauliflower into small rosettes, add to salad. Add small jar artichoke hearts.

DRESSING: To fry pan, add bacon crumbled into canola oil. Saute, then add tarragon sugar and vinegar, stirring continually until hot. Let cool slightly, then toss into the salad.