We took an old favorite and reserved the usual proportions of spinach and mushrooms to create Mushroom Spinach Salad With Tarragon Egg Dressing.

　　Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 6

　　

For dressing

2 hard-boiled large eggs, yolks mashed and whites chopped fine

　　3 tablespoons tarragon white-wine vinegar

　　1 tablespoon Dijon mustard

　　6 tablespoons extra-virgin olive oil

　　3 tablespoons minced shallots (about 2)

　　2 tablespoons finely chopped fresh tarragon leaves

　　1/2 pound fresh spinach, coarse stems discarded and leaves washed well and spun dry

　　10 ounces fresh white mushrooms

　　

Make dressing:

Step 1

In a small bowl whisk together yolks, vinegar, and mustard and add oil in a stream, whisking constantly until dressing is emulsified. Stir in whites, shallots, tarragon, and salt and pepper to taste.

　　

Step 2

Thinly slice spinach leaves and spread on a platter. Cut mushrooms into very thin slices and mound on spinster. Spoon dressing over salad.