Ingredients

• 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
• Salt and pepper
• 1/2 pound fresh spinach, coarse stems discarded and leaves washed well and spun dry
• 10 ounces fresh white mushrooms

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Instructions

1. In a small bowl whisk together yolks, vinegar, and mustard and add oil in a stream, whisking constantly until dressing is emulsified. Stir in egg whites, shallots, tarragon, and salt and pepper, to taste.
2. Thinly slice spinach leaves and spread on a platter. Cut mushrooms into very thin slices and mound on spinach. Spoon dressing over salad.