3 ounces parmesan cheese, grated
4 ounces olive oil
2 ounces red wine vinegar
1 ounce pine nuts, chopped
1 clove garlic, minced
1/2 tablespoon dried basil (or 2 tablespoons of fresh basil, chopped)
8 ounces baby spinach leaves, rinsed
6 hard-cooked eggs, sliced
1 ounce slivered almonds, toasted
3 strips bacon, cooked and crumbled
Blend the cheese, oil, vinegar, pine nuts, garlic and basil in a saucepan and warm gently over low heat. Don't melt the cheese, just warm the mixture up. In a large bowl, pour the warmed sauce over the spinach leaves and toss gently.
You could just toss the eggs, almonds and bacon into the large bowl. For individual servings, place about 1-1/2 cups of sauced spinach into each individual salad bowl, then put one sliced, hard-cooked egg on top, garnish with about 1 tablespoon of crumbled bacon and 1 teaspoon of toasted almonds. Serve immediately.