Ingredients
Salad

• 1½ pounds fresh spinach
• ½ pound sliced mushrooms
• ½ medium red onion, finely sliced
• 1 tbsp. grated Parmesan cheese

Additional:

• 1 tbsp. butter
• 4 slices bacon, cut into pieces
• 2 oz. brandy
• 1 oz. Cointreau liqueur
• 1 tbsp. Dijon mustard

Dressing:

• 4 oz. Canola oil
• 1 tbsp. chopped shallots
• 1 tsp. fresh thyme
• 1 tsp. chopped garlic
• 1 tbsp. red wine vinegar
• Juice of 1 lemon
• Salt and pepper, to your taste
• Freshly ground pepper for garnish, if desired

Preparation
Combine salad and set aside. Combine dressing and set aside. Preheat skillet over medium flame. Cook bacon to near crisp. Remove, drain grease and wipe pan. Add butter and bacon to skillet and cook until crisp. Add brandy and Cointreau. Flame to remove most of the alcohol. Add Dijon and mix. Add dressing and mix until creamy. Pour dressing over salad. Invert hot pan over bowl for one minute to wilt salad. Toss and serve.