Spinach and Shrimp Salad with Tri-mustard Dressing

Two kinds of prepared mustard and a pinch of dry mustard go into the dressing for this fresh shrimp salad. If you prefer an even spicier dressing, add additional dry mustard. Serve with crisp-crusted French rolls or a hot loaf of sourdough bread.

10 ounces packaged triple-washed baby spinach
1 pound shelled, de-veined cooked shrimp (31 to 40 per Ib.);leave tails on, if desired
6 tablespoons olive oil
1/4 cup balsamic or red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey mustard
1/4 teaspoon salt
1/8 teaspoon dry mustard blended with 1 teaspoon cold water
1/4 cup mayonnaise
1 tablespoon minced shallot or red onion

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1. Remove and discard any coarse stems from spinach. Then arrange spinach in a wide salad bowl and top with shrimp.

2. In a 1 to 1 1/2 quart pan, combine pan, combine oil, vinegar, Dijon mustard, salt, and dry mustard, salt, and dry mustard mixture. Bring to a boil over medium heat (about 3 minutes), stirring constantly. Remove pan from the heat and whisk in mayonnaise and shallot.

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makes 4 servings