DRESSING:

3/4 c. vegetable oil
1/4 c. red-wine vinegar
2 cloves garlic, crushed
2 sm. shallots, chopped
1/2 tsp. pepper
1/4 c. Dijon mustard
1/4 c. Pommery mustard
1/2 c. maple syrup
Salt and pepper to taste

SALAD:

12 oz. fresh spinach leaves
5 lg. mushrooms, sliced
1 sm. red onion, sliced
4 strips bacon, diced and sauteed until crisp
2 hard-boiled eggs, sliced

Toss salad ingredients together.