3 c. fresh spinach
4 slices med. red onion
3 lg. mushrooms, sliced
1 tbsp. Parmesan cheese
1 tbsp. butter, melted
1/2 tbsp. dijon mustard
1/2 lemon, juiced
1 oz. brandy
1/4 c. oil
1/4 c. vinegar
1/2 tsp. shallots, chopped
4 strips bacon, cooked
Salt and pepper to taste

Toss first 4 ingredients and set aside. Combine butter, mustard, and lemon and juice. Add brandy and cointreau. Flame liqueur to burn off alcohol. Cook 3 minutes. Pour over spinach mixture.