Warm Toasted-Mustard Spinach Salad

• Toasted-Mustard Dressing
• 2/3 cup yellow mustard seed
• 2/3 cup brown mustard seed
• scant pt. HEINZ Apple Cider Vinegar
• 1-1/4 cups GREY POUPON Classic Dijon Mustard
• 1-1/4 cups honey
• 1-1/4 cups water
• 2/3 cup shallots, chopped
• 5 each garlic cloves, minced
• 1-1/4 qt. olive oil/canola blend (75/25)
• 2-1/2 tsp. kosher salt
• 1/2 tsp. ground black pepper
• Spinach Salad
• 12-1/2 gal. baby spinach leaves
• 2-1/2 cups red onions, sliced
• 1-1/4 qt. grape tomatoes, halved King Sooper's 1 lb For $0.99 thru 02/09
• 135 slices OSCAR MAYER Bacon, crisply cooked, drained
• 45 each hard-cooked eggs

1. Toasted-Mustard Dressing: Toast mustard seed in small saute pan on medium-high heat 2 min.
2. or until seeds "pop" and are lightly browned.
3. Cool.
4. Process vinegar, mustard, honey, water, shallots and garlic in food processor until well blended.
5. Gradually add oil through feed tube, processing well after each addition.
6. Continue to process until thickened.
7. Add toasted seeds along with the salt and pepper; pulse until blended.
8. For each serving: Microwave 1/4 cup of the Toasted Mustard Dressing on HIGH 30 sec.
9. Toss with 3-1/2 oz.
10. of the spinach; mound on serving plate.
11. Top with about 3 onion slices, about 8 tomato halves and 3 crumbled bacon slices.
12. Slice 1 of the eggs; arrange on side of salad.

dressing, brown mustard seed, apple cider vinegar, poupon, honey, water, shallots, garlic, olive oil, kosher salt, ground black pepper, salad, baby spinach leaves, red onions, grape tomatoes, bacon, eggs

Taken from www.kraftrecipes.com/recipes/warm-toasted-mustard-spinach-salad-110112.aspx (may not work)