1 lb. spinach
1/4 lb. mushrooms
8 sprigs watercress
4 slices bacon, fried crispy
6 tbsp. olive oil
2 tbsp. lemon juice
1/4 tsp. dry mustard
1 hard boiled egg
Salt and pepper

Place spinach, mushrooms, watercress and 1/2 bacon in large salad bowl; toss. In separate bowl mix oil, lemon juice, mustard, salt and pepper. Blend thoroughly and pour over salad. Garnish with remaining bacon and crumbled egg.