Spinach Salad with Blue Cheese and Bacon
1 tablespoon fresh lemon juice
3/4 teaspoon dijon mustard
3 tablespoons olive oil
1/2 pound fresh spinach (6 c. packed)
washed, stems discarded
1 cup thinly sliced fresh mushrooms
3 slices bacon, cooked, crumbled
1/2 cup thinly sliced red onion
1/2 cup crumbled blue cheese (or feta)
In a small bowl whisk together the lemon juice, the mustard, and
salt and pepper to taste, add the oil in a stream, whisking, and
whisk the dressing until it is emulsified.
In a bowl combine the spinach, the mushrooms, the
bacon, the onion, the blue cheese, and the dressing and toss the
salad until it is combined well.