Steps:
- In a small saucepan, heat the anchovies, 1 t of the anchovy oil, the olive oil and sesame oil over moderate heat, stirring until the anchovies dissolve, 2-3 minutes. Turn off the heat and stir in the vinegar, capers, and mustard, and red wine. Place the washed, trimmed spinach in a large bowl. Scatter the egg and mushroom slices along the sides of the bowl and the bacon in the middle. Bring the dressing to a boil over moderately high heat for about 5 seconds; drizzle over the salad and toss
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