1/4 c. olive oil
3 tbsp. wine vinegar
1 tsp. sugar
1/2 tsp. mustard
Salt
Freshly ground pepper
Bacon
Almonds
Spinach
Red apple chunks
Green onions

Combine first 6 ingredients in a jar with lid and shake well. Refrigerate. Cook bacon in large skillet over medium high heat until browned and crisp; drain on paper towels. Crumble and set aside. Discard all but 1 tablespoon fat from skillet. Add almonds to skillet and shake pan over medium high heat until nuts are lightly toasted. Remove. Combine spinach, bacon, apple, and onion; toss. Pour dressing over salad and toss again.