Spinach Recipe

Prepare spinach

Rinse the baby spinach thoroughly under cold water and spin dry in a salad spinner or pat dry with clean kitchen towels. Transfer to a large mixing bowl. Discard any wilted or tough stems.

Prepare tomatoes and onion

Rinse the cherry tomatoes, cut each in half, and add them to the bowl with spinach. If using red onion, peel and slice very thinly and add a quarter cup to the bowl.

Toast walnuts

Heat a small dry skillet over medium heat. Add the walnuts and toast, stirring often, until fragrant and slightly darker in color, about 3–4 minutes. Remove from heat, let cool slightly, then roughly chop and add to the bowl.

Crumble chèvre

Using a fork, crumble the chèvre into bite-sized pieces. Keep chilled until ready to assemble so it holds texture.

Finish salad

Just before serving, add the toasted walnuts and crumbled chèvre to the spinach and tomatoes. Season lightly with salt and freshly ground black pepper to taste.

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper. Whisk or shake until the mustard and sweetener are fully incorporated.

Slowly whisk in the extra-virgin olive oil in a steady stream until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add more vinegar for brightness, a pinch more salt if needed, or a touch more honey to balance acidity.

If making ahead, refrigerate the vinaigrette in a sealed jar for up to 3 days. Bring to room temperature and shake well before using.

Dress the salad: drizzle about 2–3 tablespoons of vinaigrette over the salad and gently toss to coat the leaves evenly. Taste and add more dressing if desired. Serve immediately so the spinach remains crisp.