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!