Spinach, Egg and Parmesan Salad

Spinach, Egg and Parmesan Salad

1 pound spinach

2 tabl red wine vinegar
Salt to taste
1 cup finely chopped red onion
Freshly ground pepper to taste
2 hard-cooked eggs, finely chopped
6 tabl corn, peanut or vegetable oil
1/4 cup freshly grated Parmesan cheese
1 tabl Dijon or Dijon style mustard

Pick over spinach. Pull off and discard any tough stems or blemished leaves. Rinse and dry. Cut leaves into bite-size pieces. Put the pieces in bowl. Add red onion and chopped eggs. Put mustard and vinegar in mixing bowl and add salt and pepper. Using a wire whisk, gradually add the oil. Pour and scrape the sauce over the spinach mixture. Sprinkle with cheese and toss to blend well. 4-6 servings