Spinach Salad With Roasted Hazelnuts
Yield: 4 servings. 

       Dressing: 
              2 tablespoons hazelnut oil or olive oil 
              juice of 1 lemon 
              1 tablespoon Dijon mustard 
              1/4 teaspoon fresh ground pepper 
              2 teaspoons honey 
              1 teaspoon Worcestershire sauce 
              1/2 teaspoon salt
       Salad: 
              1 pound fresh spinach 
              1/4 pound fresh mushrooms 
              1/4 cup crisp fried bacon, diced 
              1/3 cup roasted & chopped Oregon hazelnuts

Combine dressing ingredients in small bowl. Mix well and chill. Wash spinach
and tear into small pieces. Combine mushrooms with spinach in salad bowl.
Toss with bacon and chopped hazelnuts. Add dressing and mix well. Garnish
with hard-boiled eggs, if desired.