SPINACH ROQUEFORT SALAD

FOR THE DRESSING:
1 small onion, quartered
1/2 cup vegetable oil
3 oz crumbled Roquefort
1 oz. cognac
3 tbsp balsamic vinegar
1/4 tsp dry mustard
1/2 tsp garlic salt
Fresh ground pepper
FOR THE SALAD:
8 cups spinach
1 cup croutons
1/2 lb bacon, crisply cooked and crumbled (bacon bits is a good substitute, but never the same)

Process dressing ingredients for 5 seconds. Refrigerate until ready to use.

Place spinach in large salad bowl. Add remaining salad ingredients and dressing. Toss gently and serve.

Servings: 8