Spinach Salad

2 TBSP extra-virgin olive oil
2 TBSP red-wine vinegar
1 tsp Dijon mustard
1/4 tsp salt
Freshly ground pepper, to taste
1 10oz bag triple=washed spinach, rinsed and torn into bite-size pieces
2 slices bacon, crisp-cooked and crumbled
2 eggs, hard-cooked, peeled, and cut into wedges

In a large bowl, whisk the oil, vinegar, mustard, salt and pepper. Add the spinach; toss to coat. Divide the salad among 4 plates, then sprinkle each serving with bacon and top with the eggs.

Points 3