1 tbsp. all-purpose flour
1 tbsp. oil
1/2 c. water
1 egg yolk, beaten
1/4 c. oil
3 tbsp. lemon juice
1/2 tsp. dry mustard
1/2 tsp. salt
1 1/2 lb. fresh spinach
1 sm. onion, thinly sliced
1/2 c. celery, thinly sliced
1/2 c. radishes, thinly sliced
3 eggs, hard-boiled, sliced
1/2 tsp. salt
1/4 tsp. pepper

Blend flour and 1 tablespoon oil in saucepan. Stir in water. Cook until thickened, stirring constantly. Stir a small amount of hot mixture into egg yolk; stir egg yolk into hot mixture. Add 1/4 cup oil, lemon juice, dry mustard and 1/2 teaspoon salt; beat until smooth. Chill until serving time. Wash spinach; pat dry. Tear into bite-size pieces; discard stems. Combine with onion, celery, radishes, eggs, salt and pepper. Chill until serving time. Drizzle dressing over salad; toss lightly.