Simon and Seaforts Egg Mustard Spinach Salad

What works great for this recipe is if you prepare it on plates ahead of time and then put it in the fridge, then the plates, salad and dressing are chilled when you serve it just like at the restaurant. Pour the dressing on when you serve. I also add thinly sliced red onions to to this. 3 eggs, hard boiled 1 1/2 teaspoon prepared yellow mustard (like French's) 3 tablespoons cider vinegar 3 tablespoons sugar 16 oz. fresh spinach 4 strips bacon 2 green onions, thinly sliced slivered almonds Cook bacon until crisp. Drain, reserving 1-2 tbls. of grease.Crumble bacon and set aside.Separate egg white from yolks. Mash yolks with fork and addmustard, vinegar, and sugar. Mix well and set aside. Chop eggwhites. Set aside.Cut or tear spinach into a salad bowl. Toss spinach with eggyolk dressing. Add bacon grease and toss again. Top with eggwhites, almonds, green onions and crumbled bacon. Serve immediately.