INGREDIENTS:

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•8 cups fresh spinach coarsely torn or baby spinach
•5 egg yolks
•1 tablespoon red wine vinegar
•3/4 quart salad oil
•1 lemon squeeze for juice
•1 tablespoon boiling water
•1/4 cup poppy seeds
•1/2 cup Dijon mustard
•1 cup yellow mustard
•1/2 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

MAYONAISE:
•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.

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.

GARNISH WITH ANY OF THE BELOW:
Crumbled, cooked bacon
Crumbled hard boiled eggs
Sections of Mandarin oranges
French fried onion bits
Toasted sunflower seeds
Toasted Pumpkin seeds
Bean sprouts
Champagne grapes
Per serving: 896 Calories; 89g Fat (86% calories from fat); 6g Protein; 26g Carbohydrate; 133mg Cholesterol; 636mg Sodium

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