Mushroom Spinach Salad with Tarragon Egg Dressing

• 2 hard-boiled large eggs, yolks mashed and whites chopped fine
• 3 tablespoons tarragon white-wine vinegar
• 1 tablespoon Dijon mustard
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons minced shallots (about 2)
• 2 tablespoons finely chopped fresh tarragon leaves
• 1/2 pound fresh spinach, coarse stems discarded and leaves washed well and spun dry
• 10 ounces fresh white mushrooms

1. In a small bowl whisk together yolks, vinegar, and mustard and add oil in a stream, whisking constantly until dressing is emulsified.
2. Stir in whites, shallots, tarragon, and salt and pepper to taste.
3. Thinly slice spinach leaves and spread on a platter.
4. Cut mushrooms into very thin slices and mound on spinster.
5. Spoon dressing over salad.

eggs, tarragon whitewine vinegar, mustard, extravirgin olive oil, shallots, tarragon, fresh spinach, white mushrooms

Taken from www.epicurious.com/recipes/food/views/mushroom-spinach-salad-with-tarragon-egg-dressing-12012 (may not work)