1/4 c. olive oil
3 tbsp. wine vinegar
1 tsp. sugar
1/2 tsp. prepared mustard
Salt and freshly ground pepper
5 slices bacon
1/3 c. sliced almonds
1 lg. fresh spinach (stems discarded), torn into bite size pieces
1 unpeeled apple, cored and coarsely chopped
3 green onions, thinly sliced

Combine first 4 ingredients with salt and pepper in jar with tight fitting lid and shake well. Refrigerate.

Cook bacon until browned and crisp. Drain and crumble, set aside. Discard all but 1 tablespoon fat from skillet. Add almond to skillet and shake pan over medium high heat until nuts are lightly toasted. Remove from heat. Combine spinach with bacon, apple, onion and almonds and toss lightly. Shake dressing, pour over salad and toss again.