Spinach Almond Salad

• 4 cups spinach leaves
• 1/4 pound mushrooms, sliced
• 2 tablespoons toasted sliced almonds
• 2 tablespoons olive oil
• 2 tablespoon tarragon vinegar
• 1/2 teaspoon crushed tarragon
• 18 teaspoon nutmeg
• Freshly ground black pepper to taste

1. Remove tough stems from spinach; wash and dry and tear into bite-size pieces.
2. Place in serving bowl with mushrooms and almonds.
3. Combine remaining ingredients in saucepan and heat to boiling.
4. Pour hot dressing over salad and toss.
5. Serve.

spinach leaves, mushrooms, almonds, olive oil, tarragon vinegar, tarragon, nutmeg, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/4871 (may not work)