A simple no fuss salad

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.