Spinach Salad

This salad is excellent when there is fresh young spinach available. Serves 6.

2/3 cup olive oil

¼  cup wine vinegar

1 clove minced garlic

2 tablespoons cooking sherry

2 teaspoons soy sauce

1 teaspoon sugar

1 teaspoon dry hot mustard

½  teaspoon curry powder

½ teaspoon freshly ground black pepper

2 bunches of fresh young spinach

5 slices bacon, fried crisp and then crumbled

2 hard boiled eggs, finely chopped

• Into a jar that has a tight fitting lid, put the oil, vinegar, garlic, sherry, soy sauce, sugar, mustard, curry powder and pepper. Close the lid and shake well until the dressing is mixed. 
• Wash the spinach, discarding the stems, and dry the leaves on paper towels. 
• Wrap in fresh towels and refrigerate until you are ready to assemble the salad. 
• Tear the spinach into bite-size pieces into a salad bowl. 
•  Add the dressing and toss. 
• Garnish with crumbled bacon and finely chopped eggs.