Vermont Spinach Salad

1/2 lb Spinach
1 small Bermuda onion; sliced
1/4 cup Celery; diced
1/4 cup Olive oil
2 tablespoon Tarragon vinegar
1 1/2 teaspoon Salt
1 small Clove of garlic; pressed
1/4 teaspoon Ground pepper
- optional 4 Eggs; hard-cooked, diced

Tear spinach into bite size pieces, arange in salad bowl. Add onion and celery. Chill.

Toss spinach mixture with oil until leaves are well coated.

Combine vinegar, salt, garlic, pepper and , blending well. Pour over spinach mixture, add eggs. Toss well, serve immediatley.