Ingredients

• 1/2  cup malt vinegar
• 1/4  cup granulated sugar
• 1/4  cup raw sugar or packed light brown sugar
• 1-1/2  teaspoons lemon juice
• 1-1/2  teaspoons Worcestershire sauce
• 2  tablespoons brandy
• 4  ounces sliced bacon, crisp-cooked, drained and crumbled
• 10  to 12 cups torn fresh spinach
• 1  hard-cooked egg, chopped
•   Sliced sweet red onion (optional)

Directions

1. For dressing, in a bowl, mix vinegar, sugars, juice, and Worcestershire.

2. In a medium skillet, warm brandy. Remove from heat; carefully ignite brandy. After flames die out, add dressing and bacon; return to heat and heat until just bubbly. Pour over the spinach and toss until the spinach begins to wilt. (Don't overtoss, or spinach will cook.)

3. Divide salad among 6 chilled salad plates. Garnish with egg and red onion, if you like. Makes 6 side-dish servings.