Ingredients:
	Salad	Dressing
	baby spinach leaves	Balsamic and Tarragon Vinegars
	1/4 red pepper	Olive Oil
	1 egg	Salt & Pepper & Dry Mustard
	2 mushrooms	1 clove garlic
	bit of red onion	Dill, celery seed
	salt, pepper, parmesan cheese
serve with back bacon and corn bread and white wine.

To Make:
Place 4 eggs in a pot on the stove with enough water to cover, (because you can't just boil 1 egg). Put a loose lid on it and bring to a boil. Turn down to simmer and cook for 10 minutes. Turn off heat and take the pot to the sink and rinse with cold water leaving cold water in with the eggs to help them cool.
Wash spinach and spin or pat dry.
Chop finely red pepper, onion and mushrooms and add to the leaves.
Roughly slice the warm egg into the leaves.
Prepare the Dressing:
In a small jar with a lid pour the vinegars and the oil in a ratio of 1:2 (i.e. more oil than vinegar). Add small shakings of the salt, pepper, mustard, dill and celery seed. Peel and chop finely the garlic clove and add that too. Put the top on the jar and shake.

Pour the dressing over the leaves just before you serve and toss.
If desired, grate some parmesan cheese over the salad.
Eat.

e-mail me if you have any (cooking) problems.

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