12 oz. spinach
3/4 lb. bacon slices, cut in sq.
1 sm. onion, chopped
1/3 c. red wine vinegar
Juice of 1 1/2 lemons
4 tsp. prepared mustard
1/2 c. sugar
1/4 tsp. Worcestershire sauce
2 oz. Cognac

Clean and stem spinach. Dry leaves and set aside. Cook bacon in skillet until crisp. Remove and drain. Add onion to drippings and cook until tender. Stir in vinegar, lemon juice, mustard, sugar and Worcestershire. Heat to blend. Pour over spinach in bowl.

Warm cognac in skillet and flame. Add to salad and toss lightly. Sprinkle with bacon bits. Spinach should not be overwilted. Makes 6 to 8 servings.