Makes 4 servings.
1-1/2 pounds tender, young spinach leaves
6 large mushrooms, sliced
1 bunch green onions, sliced
1/2 cup cooked, gf bacon, thinly sliced
1 egg, hard-boiled
2 Tablespoons red wine vinegar
2 Tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
2 teaspoons sugar
1 teaspoon salt
Freshly ground black pepper to taste
Pinch spinach leaves from stems and wash and dry them.
Combine all dressing ingredients and whisk in a bowl until thoroughly blended and emulsified. Set the dressing aside until needed.
Tear spinach leaves into bite-size pieces and place in a large salad bowl. Add mushrooms, onions, and bacon.
Toss salad with dressing until it is glossy and thoroughly coated.
Serve garnished with grated hard-boiled egg.