Spinach Mushroom Salad With Tarragon Dressing

• 12 lb fresh spinach leaves (washed and spun dry, stems discarded)
• 12 lb fresh white button mushrooms, sliced
• 1 red onion, sliced
• parmesan cheese
• crouton (optional)
• 2 hard-boiled eggs (yolks mashed and whites finely chopped)
• 3 tablespoons tarragon white wine vinegar
• 1 tablespoon Dijon mustard
• 7 tablespoons olive oil
• 2 shallots, minced (about 3 tablespoons)
• 2 tablespoons finely chopped fresh tarragon leaves
• salt and pepper

1. For the dressing, in a blender or food processor blend the yolks, vinegar, Dijon and olive oil until smooth and emulsified.
2. Stir in the finely chopped egg whites, shallots and finely chopped tarragon leaves; mix to combine.
3. Season with salt and pepper to taste.
4. Spread the spinach leaves on a platter.
5. Top with onion slices and sliced mushrooms.
6. Spoon the prepared dressing over salad.
7. Sprinkle lightly with parmesan cheese.

fresh spinach leaves, white button mushrooms, red onion, parmesan cheese, eggs, tarragon white wine vinegar, mustard, olive oil, shallots, tarragon, salt

Taken from www.food.com/recipe/spinach-mushroom-salad-with-tarragon-dressing-167969 (may not work)