SALAD SEVILLE STYLE
Serves 4

1 cup extra virgin olive oil
1/2 cup Balsamic vinegar
1/4 cup chopped onion
1/4 cup sugar
1 tsp smoked paprika
1 tsp dry mustard
Salt and pepper to taste
1 lb fresh spinach, stemmed
1 (8 oz) can Spanish artichoke hearts, drained and quartered
4 bacon slices, fried until crisp, broken in pieces
2 hard boiled eggs, thinly sliced

Combine first 8 ingredients by hand or in a blender. Combine the vegetables, bacon and eggs in salad bowl. Toss with dressing and serve.