Title: Spinach Salad with Honey Mustard Poppy Seed Dressing
Categories: American
Yield: 8 Servings

8 c Fresh spinach -- coarsely
Torn
5 Egg yolks
1 tb Red wine vinegar
3/4 qt Salad oil
1 Lemon -- squeeze for juice
1 tb Boiling water
1/4 c Poppy seeds
1/2 c Dijon mustard
1 c Yellow mustard
1/2 c Honey
1 ts Fresh tarragon -- chopped
1 Lemon
1 ds Red wine vinegar
1 ds Salt -- to taste
1 ds Black pepper -- to taste

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
3/4-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, 1/2 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip