Ingredients

• 8 cups baby spinach leaves, stems trimmed, washed, and dried
• 1/2 cup whole or chopped toasted walnuts
• 1/3 cup crumbled goat cheese
• 3 tablespoons quality walnut oil, (see Cook's Note)
• 1 tablespoon red wine vinegar
• 1 tablespoon minced shallot or red onion
• 2 teaspoons Dijon mustard
• 1/4 teaspoon kosher salt
• Freshly ground black pepper

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Instructions

1. In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
2. Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
3. Serve immediately topped with goat cheese and walnuts.