- Heat oil in frying pan.
- Add diced bacon and cook for several minutes.
- Add shallots and cook several more minutes.
- Then add mustard, sugar and wine vinegar.
- Mix well and let mixture simmer until very hot.
- Add brandy and flame.
- Pour over spinach, inverting frying pan over salad bowl so that spinach is slightly steamed.
- Remove frying pan and toss.
Serve on warm platter garnished with shredded egg whites.
Have a pepper grinder on the table.