Organic Baby Spinach Salad with Lemon-Dijon Vinaigrette (serves 6)

Dressing:
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
2 Tablespoons Dijon mustard
1/2 teaspoon Himalayan Pink Sea Salt
1/4 teaspoon coarse black pepper
2 Tablespoons organic local honey (optional)

Salad:
6-8 cups organic baby spinach, washed & patted dry
1/4 cup red onion, very thinly sliced
1/2 cup dried unsweetened cranberries
1/2 cup walnut pieces, crushed (see note below)
1/4 cup pepitas, toasted
1 Granny Smith apple, cored and thinly sliced
1/4 cup herbed goat cheese (optional)

1. In a small bowl, whisk together the oil, lemon juice, mustard, salt, pepper and honey (if using). Set aside. Note: be sure to give it a quick whisk prior to serving.

2. Divide prepared spinach among 6 salad bowls and top with onion, cranberries, walnuts, pepitas and herbed goat cheese (if using). Arrange apple slices on top of salad.

3. Drizzle each salad with prepared salad dressing and dust with a sprinkle (or grind) of coarse black pepper.

Note: to quickly crush walnuts, simply add to food processor fitted with a steel blade and pulse until coarse ‘crumble’ forms.

spinach salad