For the dressing
1 Tablespoon red wine vinegar
1 Tablespoon finely chopped shallot or red onion
2 Teaspoons Dijon mustard
3 Tablespoons walnut oil or rapeseed oil
1/4 Teaspoon salt
Freshly ground black pepper
For the Salad
8 cups baby spinach leaves, stems trimmed, washed, and dried or lettuce leaves/salad greens
1/2 cup chopped toasted walnuts
1/3 cup crumbled goat’s cheese
In a small bowl, combine the red wine vinegar, finely chopped shallot, mustard. Gradually stir in the walnut oil or rapeseed oil to make a creamy dressing. Add salt and pepper to season.
Add the spinach to a large bowl. Toss with the dressing and continue tossing until well coated.
Serve topped with goat’s cheese and the toasted walnuts.