Spinach salad with goat cheese

I'd suggest using half the mustard and adding a teaspoon of good honey instead. Also, I used olive oil instead of walnut oil, and toasted pine nuts instead of walnuts.

From the Food Network

Ingredients

Dressing:
1 tablespoon red wine vinegar
1 tablespoon minced shallot or red onion
2 teaspoons Dijon mustard [1 tsp is enough if you don't like it mustardy]
[1 tsp honey]
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons quality walnut oil, (see Cook's Note)

Salad:
8 cups baby spinach leaves, stems trimmed, washed, and dried
1/2 cup whole or chopped toasted walnuts
1/3 cup crumbled goat cheese

Directions
In a small bowl, combine the vinegar, shallot, mustard, [honey] salt, and pepper. Gradually whisk in the oil to make a creamy dressing.

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.

Serve immediately topped with goat cheese and walnuts.


Cook's Note: If your walnut oil is very strong, use half walnut oil and extra-virgin olive oil.