Spinach Salad

1. 1

   For the dressing, begin by whisking together 1 egg yolk with 3 tablespoons Dijon mustard until well incorporated and fluffy.

2. 2

   Next add the extra virgin olive oil in slow steady stream until all the oil is incorporated and the mixture is emulsified.

3. 3

   Slowly add the red wine vinegar, and finish the dressing with the fresh tarragon.

4. 4

   Season with salt and pepper.

5. 5

   Refrigerate if not using immediately.

6. 6

   To assemble the salad, combine the spinach, bacon, mushrooms and toss well.

7. 7

   Drizzle the dressing over the top.

No additional tips available.