|Very fresh young spinach||1 Pound|
|Small mushrooms||1⁄4 Pound|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
|Artichoke hearts||6 , quartered|
Wash the spinach thoroughly.
Drain and dry well.
Tear leaves into bite-sized pieces.
Place in a large wooden salad bowl.
Slice and add to salad bowl.
Fry bacon until crisp.
Drain on paper towels, then crumble.
Place half the bacon in the salad bowl.
Reserve the rest.
In a separate small bowl, mix oil, lemon juice, mustard, salt and pepper.
Blend and pour over salad.
Garnish salad with artichoke hearts and remaining crumbled bacon.