Wash spinach removing whitered leaves. Dry and place in salad bowl. Sprinkle with lemon juice and toss with 2 tablespoons of oil. Let rest for 1/2 hour. Peel apple and cut into very thin slices. Cut the Piave Medium into cubes the size of hazelnut. Mix well with the spinach then add a dressing made of remaining oil, mustard, salt and pepper. Toss salad, place on individual plates and garnish with rings of sliced hard-boiled eggs.