Dressing -                               Salad - 2 T sherry wine vinegar 2
lbs spinach, stems discarded, 2 egg yolks washed and dried 2 t Dijon
mustard
3 c shredded Swiss cheese 2 t chopped fresh tarragon
3/4 lb mushrooms, sliced 1/4 t salt 1/2 lb bacon, crisply cooked, pinch of
freshly ground pepper drained and chopped 2 c oil 3 hard-cooked eggs,
chopped
tomato wedges (garnish)

Combine first 6 ingredients for dressing in medium bowl and blend well
with whisk. Slowly add oil in steady stream, whisking constantly. Store in
tightly covered container (up to one week).
Place spinach in large salad bowl. Add cheese, mushrooms, bacon and
eggs and toss with just enough dressing to coat lightly. Arrange on chilled
individual plates and garnish with tomatoes. Serve with additional
dressing.