Spinach Salad with Blue Cheese and Bacon

Serves 2.

1 tablespoon fresh lemon juice
3/4 teaspoon Dijon-style mustard
3 tablespoons olive oil

1/2 lb. fresh spinach (about 6 cups packed leaves), well washed,
coarse stems discarded
1 cup thinly sliced mushrooms
3 slices of lean bacon, cooked and crumbled
1/2 cup thinly sliced red onion
1/2 cup crumbled blue cheese

In a small bowl whisk together the lemon juice, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl combine the spinach, the mushrooms, the bacon, the onion, the blue cheese, and the dressing and toss the salad until it is combined well.