Spinach and Egg Salad

• 1 pound fresh spinach
• 2 tablespoons red-wine vinegar
• 1 ablespoon Dijon-style mustard
• Salt and freshly ground pepper to taste
• 4 tablespoons olive oil
• 2 hard-cooked eggs, boiled for 10 minutes
• 4 tablespoons finely chopped Italian parsley

1. Trim off and discard any tough stems or bruised spinach leaves.
2. Wash thoroughly in several changes of cold water.
3. Drain and shake off excess water.
4. Combine the vinegar, mustard, salt, pepper and oil in a small bowl and blend well with a wire whisk.
5. Peel the eggs and chop them coarsely.
6. Place the spinach in a salad bowl and add the eggs, parsley and the dressing.
7. Toss well and serve immediately.

fresh spinach, redwine vinegar, mustard, salt, olive oil, eggs, italian parsley

Taken from cooking.nytimes.com/recipes/4937 (may not work)