Spinach Salad With Ten Acres Lodge Maple-Mustard Dressing

• 3/4 cup tk oil
• 1/4 cup red-wine vinegar
• 2 cloves garlic, crushed
• 2 small shallots, chopped
• 1/2 teaspoon freshly ground pepper
• 1/4 cup Dijon mustard
• 1/4 cup Pommery mustard
• 1/2 cup maple syrup
• Salt to taste
• 12 ounces fresh spinach
• 5 sliced mushrooms
• 1 red onions
• 4 strips maple-cured bacon, sauteed until crisp
• 2 hard-boiled eggs, quartered

1. Whisk together the oil, vinegar, garlic, shallots, pepper, mustards, syrup and salt.
2. Place remaining ingredients in a large salad bowl and toss with the dressing.

oil, redwine vinegar, garlic, shallots, freshly ground pepper, dijon mustard, mustard, maple syrup, salt, fresh spinach, mushrooms, red onions, bacon, eggs

Taken from cooking.nytimes.com/recipes/4216 (may not work)