10 oz. fresh spinach
1/4 lb. mushrooms, thinly sliced
1/2 red onion, thinly sliced
8 slices bacon, cut in 1/2 inch strips
2 tsp. Dijon mustard
1 tsp. sugar
2 tsp. red wine vinegar
1 tsp. Worcestershire sauce
3 tbsp. lemon juice

Trim spinach and wash; pat dry with paper toweling. Tear into bite size pieces; place in salad bowl with mushrooms and onion. Set aside.

Cook bacon in skillet until crisp. Drain on paper toweling and reserve. Add remaining ingredients to one or two tablespoons of bacon drippings. Whisk well to mix. Pour warm dressing over salad. Crumble bacon over it. Toss thoroughly. Serve immediately.