1. Combine dressing ingredients and refrigerate for at least 24 hours before serving.
2. Shake well when
3. Combine salad ingredients just before serving, if possible, to retain crispness.
4. Stir well
to coat the spinach with the egg yolk.
5. The dressing can be added to the salad at serving, or kept on the side.
This salad is really good...and I don't like spinach salads normally!