Spinach and Arugula Salad

Dressing:

1 tbsp grainy Dijon mustard

2 tbsp red wine vinegar

1 tbsp fresh lemon juice

2 tsp dried oregano

1 tsp garlic powder

3/4 tsp salt

1/4 tsp black pepper

1/2 cup extra virgin olive oil

Salad:

1/2 of 12 oz pkg turkey bacon

1 package (10 oz) white button mushrooms,
washed, stems removed and caps sliced

1 bag (6 oz) baby spinach

1 bunch arugula, trimmed, rinsed and dried

1 medium size red onion, cut into thin rings

Garnish:

4 hard boiled eggs, cut into quarters

To prepare dressing, whisk together the mustard, vinegar,

lemon juice, oregano, garlic powder, salt and pepper until salt is

dissolved and mixture smooth. Gradually whisk in olive oil in a

thin, steady stream. Continue to whisk the mixture until the oil

is thoroughly incorporated and the dressing is thickened. Cover

the bowl with plastic wrap until ready to use.

To prepare salad saute the bacon over medium high heat until crisp.

Remove the bacon to a plate. Saute the mushrooms in the bacon pan,

until they have softened. Remove the mushrooms to a plate.

In a large serving bowl, toss together the spinach, arugula, onion and

cooked mushrooms. Crumble the cooked bacon slices and sprinkle over

the top of the salad. Toss with about 1/3 cup of the dressing. Arrange the

hard boiled eggs on to. Serve with the remaining dressing on the side.

The extra dressing can be refrigerated up to 5 days. Let it come to room

temperature before using and whisk thoroughly.