Fresh spinach leaves
Sliced bacon and drippings
Whole cashews or roasted pine nuts
Cherry tomatoes
Mayonnaise
Sweet hot mustard or honey mustard
Tarragon vinegar

Wash, dry and tear spinach leaves, pile some onto each individual salad plate you are using. Brown and crumble bacon, about 1 slice per serving, onto each plate. Sprinkle about 1/8 cup cashews onto each salad and top them with 2 to 3 cherry tomatoes.

Mix bacon drippings with equal portions of mayonnaise and mustard and season to taste with tarragon vinegar. Heat the dressing, then pour a little on each salad and serve as the first course. Salad dressing should be warm.

This is a salad you make individually, serving it on salad plates right after you fix it.