Spinach salad with walnuts, goat cheese and strawberries

INGREDIENTS

FOR THE DRESSING

• 2-1/2 tablespoons red wine vinegar

• 6 tablespoons olive oil

• 1/4 cup honey

• 1/2 teaspoon Dijon mustard

• 2 tablespoons finely minced shallots

• 1/4 teaspoon salt

• 1/8 teaspoon freshly ground black pepper

FOR THE SALAD

• 1 (6-7 ounce) bag or carton baby spinach (about 6-7 cups)

• 2 cups (1 pint) stemmed and sliced strawberries

• 1/2 cup walnuts, toasted

• 4 ounces Laura Chenel goat cheese

• 1/2 cup crispy chopped bacon

• 1/2 cup sliced fresh mushrooms

INSTRUCTIONS

1. Combine red wine vinegar, honey, Dijon mustard, shallots, salt and pepper in a small bowl whisking constantly, slowly drizzle in oil until emulsified.

2. In a large bowl, combine baby spinach, strawberries, bacon, mushrooms and walnuts. Add the dressing little by little and toss until greens are well-coated (you may have a bit left over but you'll use most of it). Taste and adjust seasoning with salt and pepper. Sprinkle crumbled goat cheese over top and serve.