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2 lbs Spinach
1 lb Bacon, diced
1/2 cup Salad Oil
2 large Garlic Cloves, crushed
1/2 cup Red Wine Vinegar
1/2 cup Lemon Juice
4 teaspoons Worcestershire Sauce
1 teaspoon dry Mustard
1/4 cup Amaretto
Salt and Pepper
1/4 lb Mushrooms, sliced
1 small Red Onion, sliced
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Wash spinach. Remove large stems and tear into bite-size pieces. Store in plastic bags lined with paper towels in refrigerator until ready to use. Place bacon in a large skillet. Cook over moderate heat, stirring occasionally, until bacon is crisp and all fat is rendered. Remove bacon, reserve 1/8 cup bacon fat, discard the rest. Return bacon fat to skillet and add oil, garlic, vinegar, lemon juice, Worcestershire sauce, mustard, amaretto, salt and pepper. Simmer until blended. When ready to serve, place spinach, mushrooms, onion and reserved bacon in large salad bowl. If you like a wilted salad, pour the dressing over very hot; if not, let cool a bit before serving; toss well.
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