SPINACH AND BACON SALAD

Dressing:
 Combine the following and let stand for 1/2 hour before
adding to greens.

1 small clove garlic, sliced
1/4 cup olive oil
1 teaspoon sugar
1/4 teaspoon oregano
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon wine vinegar
2 tablespoons lemon juice

Remove garlic before adding to greens.

Salad:
6 slices bacon
1 head Belgian endive, torn
1/4 pound crisp raw spinach, torn

Fry bacon until crisp; drain, and crumble when cool. 
Sprinkle over greens and toss with dressing when ready to serve.
Serves 2 generously.