1 lb. fresh spinach, washed and stems removed
3/4 lb. bacon, fried until crisp, then drained on toweling and crumbled
2 tbsp. bacon drippings
1/4 c. red wine vinegar
3 tbsp. tarragon vinegar
2 cloves garlic, peeled and crushed
2/3 c. olive or salad oil
1 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper

Break spinach into bite sized pieces and chill until crisp. Meanwhile make the dressing by combining bacon drippings, vinegar, garlic oil, Worcestershire sauce, salt and pepper, bacon and just enough dressing to coat each leaf lightly. Store remaining dressing in the refrigerator. Toss and serve at once.