a few drops of fresh lemon juice
l,I4 lb (120 g) sliced bacon
1 tablespoon Dijon mustard
1-2 tablespoons balsamic vinegar
14 cup (2 fl oz/60 ml) extra-virgin olive oil
1(2 lb (250 g) spinach, stemmed and washed
12 black olives, pitted and chopped
2 eggs, hard-cooked and cut into wedges, for garnish
Choose young spinach leaves for this salad. If only
mature leaves are available, tenderize them by
with lemon juice and allowing them to "marinate" for a
Peel the apples, if desired, then core and chop. Place
a bowl, sprinkle with the lemon juice and toss
In a frying pan over high heat, fry the bacon .until
crisp, about 5 minutes. Transfer to paper towels to
Cut into small pieces; set aside.
In a small bowl stir together the mustard and vinegar,
salt and white pepper to taste until well mixed. Add
oil and stir vigorously until blended. Set aside for a
minutes to allow the flavors to blend.
Place the spinach leaves in a salad bowl. Add the
apples, bacon, olives and dressing and toss well.
with the egg wedges and serve