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1 TBSP Red Wine Vinegar

1 TBSP minced Shallot (or Red Onion)

2 TSP Dijon Mustard

Kosher Salt and Black Pepper

3 TBSP "quality" Walnut Oil (if very walnutty tasting, use half Walnut Oil, half EVOO)

8 Cups Spinach leaves, stems trimmed

1/2 Cup Whole or Chopped toasted Walnuts

1/3 Cup Goat Cheese, crumbled

1/4 Cup dried Cranberries

Fresh ground Black Pepper, QB


Combine vinegar, shallots, mustard, salt and pepper in a small bowl and gradually add oil and whisk. Put most of the spinach in a large bowl and add most of the dressing. Add the rest of the spinach and dressing and continue mixing until well blended. Top with goat cheese and walnuts and serve!

Spinach Salad with Walnut and Goat Cheese

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