Wash spinach several times in cold water (spinach should be young and tender). Cut off stems; drain and chill until ready to use.
Make a dressing with olive oil, wine vinegar and finely chopped garlic and parsley, and salt, freshly ground black pepper and dry mustard, to taste.
Arrange spinach leaves in a salad bowl. Pour dressing over them; toss salad well and garnish with quar