Egg and Spinach Salad

This is a delightful salad to serve on a lovely summer afternoon.

DRESSING:
2 cloves of garlic
5ml prepared English Mustard
freshly milled black pepper
60ml wine vinegar
5ml finely chopped green ginger
pinch of salt
125ml extra virgin olive oil

METHOD:
Peel and crush the garlic and whisk with the mustard, pepper, vinegar, ginger, salt, and oil. Set aside.

SALAD:
250g spinach - I like baby spinach leaves
8 rashers of rindless bacon
6 hard boiled eggs
12 button mushrooms

METHOD:

Wash the spinach thoroughly. (Nothing worse is having crunchy sand bits in a lovely tasty salad.) If the stems are thick cut them off.

Arrange the leaves on a large flat platter. (If using baby spinach - keep the leaves whole, if not you can choose to shred or tear the leaves. Be creative)

Fry the bacon until nice and crispy. Drain on a kitchen paper towel to remove the excess fat. Chop the bacon into bits.

Once the eggs are finished being boiled - shell and slice the eggs.

Wipe and slice the mushrooms.

Top the spinach with a rows of sliced egg and mushrooms, scatter the bacon on top.

Pour over the dressing and serve immediately.