2 tbsp. sherry wine vinegar
1 tsp. Dijon mustard
2 egg yolks
2 tsp. chopped fresh tarragon
1/4 tsp. salt
Pinch of pepper
2 c. oil
3 c. shredded Swiss cheese
1/2 lb. bacon, crisply cooked and chopped
2 lb. spinach, washed and drained
3 hard-cooked eggs

Combine the first 6 ingredients in a medium bowl and blend well with whisk. Slowly add oil in a steady stream, whisking constantly. Store in tightly covered container up to 1 week.

Place spinach in a large salad bowl. Add cheese, mushrooms, bacon and eggs. Toss with just enough dressing to coat lightly. 16 servings.