I found this recipe on epicurious.com and have made it dozens of times. I’ve used variations of vinaigrettes/dressings with it and they have all received praise from friends.

Ingredients

1 cup olive oil
1/2 cup red wine vinegar
1/4 cup chopped onion
1/4 cup sugar
1 1/2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper

1 10-ounce package ready-to-use spinach leaves or 1 pound fresh
spinach, stemmed
1 8-ounce can Spanish artichoke hearts, drained, quartered
4 bacon slices, fried until crisp, broken into pieces
2 hard-boiled eggs, thinly sliced

Preparation

Combine first 8 ingredients in blender or processor and blend until well combined and frothy. (Can be prepared 1 day ahead. Cover and refrigerate.)

Combine spinach, artichoke hearts, bacon and eggs in large bowl. Toss with enough dressing to coat generously. Divide among 4 plates and serve.

source:Bon Appétit, May 1992
Beth Sexton Stryker: Redding, Connecticut

Notes

I prefer using an applewood smoked bacon but if I can’t find that, a peppered bacon does the job also.

For plating, I like to set some of the artichoke and bacon aside to top the plates. Makes for better presentation.

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