Spinach salad with honey mustard poppy seed d

Ingredients

Quantity		Ingredient
8	cups	Fresh spinach -- coarsely
		Torn
5		Egg yolks
1	tablespoon	Red wine vinegar
¾	quart	Salad oil
1		Lemon -- squeeze for juice
1	tablespoon	Boiling water
¼	cup	Poppy seeds
½	cup	Dijon mustard
1	cup	Yellow mustard
½	cup	Honey
1	teaspoon	Fresh tarragon -- chopped
1		Lemon
1	dash	Red wine vinegar
1	dash	Salt -- to taste
1	dash	Black pepper -- to taste

Directions

STEP ONE: Prepare the Mayonnaise-- Whip 5 egg yolks with 1 tablespoon red wine vinegar, and the juice of one lemon, until frothy. SLOWLY add the ¾-quart salad oil and 1 tablespoon boiling water while constantly whipping the mixture. STEP TWO: Preparing the Dressing-- Take one quart of the mayonnaise you have made, and stir in the 2 types of mustard, ½ to 1 cup honey (adjust to your taste), tarragon, dash red wine vinegar, juice of one lemon, poppy seed, and salt/pepper to taste. Stir until thoroughly blended.

STEP THREE: Prepare the Salad-- Serve over a bed of torn spinach.

SUGGESTED GARNISHES: Crumbled, cooked bacon Crumbled hard boiled eggs Sections of Mandarin oranges Bean sprouts Recipe By : Mark Monette of the Flagstaff House, Boulder, CO

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