Anne Jackson's Spinach-Bacon Salad
For the dressing:
3 tablespoons wine (or tarragon) vinegar
7 tablespoons safflower (or other vegetable) oil
1 tablespoon chopped fresh tarragon
2 teaspoons clopped chives
2 teaspoons chopped parsley
1/2 teaspoon dried basil
Salt and freshly ground black pepper
Combine vinegar with oil and herbs. Season with salt and pepper to taste. Set aside.
For the salad:
1 1/2 pounds fresh young spinach leaves
8 slices lean bacon, grilled, drained, broken into bits
10-12 cherry tomatoes, washed and slemmed
6 small yellow plum tomatoes, washed, cut in halves
8 small cleaned mushrooms
1 small while onion, peeled, cut in rings
Wash spinach carefully to remove sand. Drain well, crisp several hours in refrigerator before using.
Rub salad bowl lightly with cut garlic. Add spinach, bacon, and tomatoes. Slice mushrooms in thin slices into the bowl. Toss lightly with tarragon salad dressing Garnish with onion rings. Serves 4-6.