- 2 hard-boiled large eggs, yolks mashed and whites chopped fine
- 3 tablespoons tarragon white-wine vinegar
- 1 tablespoon Dijon mustard
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons minced shallots (about 2)
- 2 tablespoons finely chopped fresh tarragon leaves
- 1/2 pound fresh spinach, coarse stems discarded and leaves washed well and spun dry
- 10 ounces fresh white mushrooms
- In a small bowl whisk together yolks, vinegar, and mustard and add oil in a stream, whisking constantly until dressing is emulsified. Stir in whites, shallots, tarragon, and salt and pepper to taste.
- Thinly slice spinach leaves and spread on a platter. Cut mushrooms into very thin slices and mound on spinster. Spoon dressing over salad.