2 tbsp red wine vinegar
1 tsp Dijon mustard
1/2 tsp sugar
1/8 tsp freshly ground black pepper
1 tbsp olive oil
6 c baby spinach, chilled
1 c petite frozen peas, thawed
1 Large hard-cooked egg, sliced thin and cut into half-moon slices
4 Slices TURKEY BACON, cooked and crumbled
1/4 c chopped green onions
In a small bowl, whip vinegar, mustard, sugar, black pepper and oil together.
Place 1-1/2 cups spinach on chilled plates. Sprinkle each with 1/4 cup peas.
Divide the remaining ingredients and arrange egg slices, bacon and onions atop the spinach.
Serve immediately with the Dijon Vinaigrette.