2 strips bacon, diced
1/4 onion, diced
2 tbsp. butter
2 tbsp. sugar
1 tbsp. Dijon mustard
1 tbsp. Chablis cognac
2 tbsp. red wine vinegar
Pepper to taste
Spinach
1/2 c. sliced mushrooms
1/4 c. toasted sliced almonds
Chopped hard boiled eggs

Saute bacon until crisp. Add butter and onions; saute. Add sugar and Dijon mustard; mix thoroughly. Flame with cognac. Add Chablis, red wine vinegar and pepper. Cook 1 minute to reduce. Add to spinach, mushrooms and almonds. Toss; garnish with egg. Serve.