Mushroom Spinach Salad with Tarragon Egg Dressing


For dressing:

2 hard-boiled large eggs, yolks mashed and whites chopped fine
3 tablespoons tarragon white-wine vinegar
1 tablespoon Dijon mustard
6 tablespoons extra-virgin olive oil
3 tablespoons minced shallots (about 2)
2 tablespoons finely chopped fresh tarragon leaves
Salt and pepper

1/2 pound fresh baby spinach, coarse stems discarded and leaves washed well and spun dry
10 ounces fresh white mushrooms

In a small bowl whisk together yolks, vinegar, and mustard and add oil in a stream, whisking constantly until dressing is emulsified. Stir in egg whites, shallots, tarragon, and salt and pepper, to taste.

Spread spinach leaves on a platter. Cut mushrooms into very thin slices and mound on spinach. Spoon dressing over salad.