Spinach and Bacon Salad

1 ½ lbs. Spinach, with stems trimmed, rinsed, and patted dry
4 Ounces Arugula, with stems trimmed, rinsed, and patted dry
2 Small Red Onions, thinly sliced
4 Ounces Fresh Cultivated Mushrooms, thinly sliced
1 ½ Cups Warm Champagne Vinegar Dressing
8 Ounces Bacon, cooked crisp, drained, and crumbled
2 Hard-Cooked Eggs, finely chopped
½ Cup Toasted Sesame Seeds

Tear the spinach and arugula leaves into bite-sized pieces and place in a large salad bowl.
Add the onion and cultivated mushrooms and toss.
Make the Warm Champagne Vinegar Dressing
Pour 1 ½ cups of the dressing over the salad and toss to coat.
Sprinkle with the bacon, eggs, and sesame seeds.
main course portions or 10 appetizer portions.