2 eggs 1/4 pound bacon, chopped 2 tablespoons Dijon mustard 1/4 cup Sherry vinegar 6 tablespoons olive oil 2 shallots, minced Salt, pepper 1 (5-ounce) piece feta, crumbled 1/2 pound red and yellow cherry tomatoes, halved 1 (6-ounce) package sliced mushrooms 1 (10-ounce) bag spinach 1 avocado, chopped 1/4 cup toasted almond slices or slivers

Step 1 Place the eggs in a small saucepan with just enough water to cover. Bring to a slow boil over medium heat. Reduce the heat to medium-low and barely simmer, uncovered, for 10 minutes. Drain the eggs, run under cold water and peel. Coarsely chop the eggs and set aside.

Step 2 While the eggs cook, heat a skillet over medium-high heat. Add the bacon and cook, stirring once in a while, until the bacon is crisp, about 4 minutes. Drain on paper towels. Set aside.

Step 3Whisk together the mustard, vinegar, olive oil, shallots and salt and pepper to taste. Set aside.

Step 4In a large bowl, toss together the feta, tomatoes, mushrooms, spinach, avocado, bacon and eggs. Toss again with dressing. Top with the almonds.

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