Walper Spinach Salad

• 2 lb spinach, washed and torn
• 1/2 lb bacon, cooked and crumbled
• 1 cup heavy cream
• 3 tbsp white vinegar
• 1 tsp grated onion
• pinch dry mustard
• 2 tbsp sugar
• salt and pepper to taste

1. Wash the spinach in cold water. Tear out the tough stems and discard them. Drain the leaves, wrap in paper towels, and chill.
2. Fry bacon, crumble it, and set aside.
3. To prepare dressing, pour the remaining ingredients into a tightly sealed mason jar and shake vigorously for 3 minutes. The thicker the dressing, the better! Taste to adjust seasonings; the dressing should have a sweet–sour taste.
4. To assemble the salad, roll several chilled spinach leaves together into a cylindrical shape. Shred with a sharp knife and repeat. Place the shredded spinach in a salad bowl, sprinkle with bacon, and toss with the dressing.