1/4 c. olive oil
3 tbsp. wine vinegar
1 tsp. sugar
1/2 tsp. prepared mustard
Salt & fresh ground pepper
5 slices bacon, cooked & crumbled
1/3 c. sliced almonds
1 lb. fresh spinach, bite size pieces
1 unpeeled red apple, coarsely chopped
3 green onions, thinly sliced
1 tbsp. fat from bacon drippings

Combine first 5 ingredients in jar with tight fitting lid and shake well. Refrigerate until ready to use. Heat bacon fat in skillet, add almonds and shake skillet over medium-high heat until nuts are lightly toasted. Remove from heat. Combine spinach, bacon, apple, onion and almonds and toss lightly. Shake dressing, pour over salad and toss again. Serves 6.