Recipe - Les Halles Spinach Salad

Three fourths pound Spinach
6 ounce Mushrooms thinly cut or sliced up
1 Tomato cut into 8 wedges
One half cup Swiss cheese minced
2 Hardboiled egg grated
Creamy Mustard
Dressing
1 Egg yolk
2 tablespoon Sherry vinegar
1 teaspoon Dijon mustard
One fourth teaspoon Salt
One fourth teaspoon Dried tarragon
One fourth cup Olive oil
One fourth cup Salad oil
1 ds Black pepper

1. Remove and discard stems from spinach; you should have about 6 cups
leaves. Mix lightly with about twothirds of the dressing; arrange or 4
salad plates.

2. Arrange mushrooms in rows on opposite sides of each portion of spinach.
Place tomato wedges along other sides. Drizzle remaining dressing over
mushrooms and tomatoes.

3. Scatter cheese cubes over spinach. Sprinkle grated eggs over cheese.
Serve at once.

Creamy Mustard Dressing: beat egg yolk with vinegar, mustard, salt,
tarragon, and pepper. Using a whisk or fork, gradually beat in oil. Makes
about 2/3 cup.

Recipe By : the California Culinary Academy

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip