Instructions: Rinse spinach very well; remove & discard stems & any tough or wilted leaves. Heat 1/4 cup oil in a large, heavy skillet or wok. When oil is hot, add spinach, ginger & crushed chiles. Cook over medium high heat, stirring, just until spinach is wilted but not fully cooked. Set aside. In a small saucepan, combine remaining oil, vinegar, sugar, mustard, salt & cream. Heat until almost simmering, then remove from heat & stir in dill.

Divide hot spinach (reheat if necessary) among 6 plates; top with smoked salmon slices. Divide dressing evenly among the salads, drizzling it uniformly over each. Garnish with onion rings & serve.

Makes 6 servings.

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