Spinach, Mushroom & Watercress Salad with Chutney Dressing

12 1/2 oz Major Grey chutney

1 cup red wine vinegar

1/2 cup whole grain mustard (Grey Poupon works)

1/4 cup sugar

4 or 5 garlic cloves, minced fine

2 cups peanut oil

Spinach leaves, washed and stems removed

Sliced mushrooms

Watercress

Sesame seeds

Grated hard-cooked egg

Place first 5 ingredients in a food processor and mix well.

Add peanut oil and process lightly, pulsing on and off, until just blended.

Toss the spinach leaves with a little dressing to just coat. Arrange on plates.

Toss sliced mushrooms and watercress in dressing. Mound in center of spinach.

Garnish with sesame seeds and grated egg.