SALAD

Fresh tender spinach leaves, about 3 bunches, large handful of spinach for each person
Vinegar
Watercress (about 2 bunches - 3 branches for each person)
8 strips bacon in 1/2 inch squares
4 tbsp. sugar
4 tbsp. wine vinegar
1/2 oz. (1 tbsp. Lea & Perrin)
1 lemon
About 1 oz. Cognac

Remove stems from spinach leaves, clean in cold water with a little vinegar, remove and dry the leaves. Place in a salad bowl with water cress, and squeeze fresh lemon juice over. Cut bacon into 1/2 inch squares and place in skillet. Cook until bacon is done. Add wine dressing over spinach leaves, then toss until wilted. Drain dressing off the salad and place spinach leaves on plates. Add cognac to the bacon, ignite, spoon over the spinach. Serve at once. Serves 6.