1 1/2 lbs. spinach, stalks removed, washed and dried
6 strips bacon
8 oz. mushrooms, sliced
1 c. hazelnuts, roasted, skinned and roughly chopped (or mixed nuts are great, too)

DRESSING:

1/2 c. oil
3 tbsp. white wine vinegar
1 tsp. Dijon mustard
1 shallot, finely chopped
Salt, pepper
Pinch sugar, optional

Tear spinach to bite size pieces and put in bowl. Fry or broil bacon until crisp. Crumble and sprinkle bacon over salad. Add nuts and mushrooms to spinach salad and toss.

Mix dressing ingredients well and pour over salad just before serving. Preparation time: 20 minutes. Serves 4.