Baby Spinach Salad with Red Onion and Honey Mustard Dressing

Ingredients

2 tablespoons honey

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

2 tablespoons finely chopped fresh chives

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

5 cups (not packed) baby spinach leaves, stems trimmed

1/2 cup shaved red onion

1 1/2 tablespoons honey

1 1/2 tablespoons white wine vinegar

3 teaspoons Dijon mustard

1 1/2 tablespoons finely chopped fresh chives

1 1/2 tablespoons extra-virgin olive oil

Sea salt and freshly ground black pepper

5 cups (not packed) baby spinach leaves, stems trimmed

1/2 cup shaved red onion

Directions

PREP TIME
15
MINS
COOKING TIME
Serves
4
Make-A-Head:

The vinaigrette can be made 8 hours ahead, covered and refrigerated. Let the vinaigrette stand at room temperature for 15 minutes and rewhisk before using.

Make-A-Head:

The vinaigrette can be made 8 hours ahead, covered and refrigerated. Let the vinaigrette stand at room temperature for 15 minutes and rewhisk before using.

In a medium bowl, whisk the honey, vinegar, Dijon mustard and chives to blend. Slowly add the oil while constantly whisking to blend. Season the vinaigrette to taste with salt and pepper.

Just before serving, in a large bowl, toss the spinach leaves and onion with enough vinaigrette to coat. Transfer to plates and serve immediately.

 

In a medium bowl, whisk the honey, vinegar, Dijon mustard and chives to blend. Slowly add the oil while constantly whisking to blend. Season the vinaigrette to taste with salt and pepper.

Just before serving, in a large bowl, toss the spinach leaves and onion with enough vinaigrette to coat. Transfer to plates and serve immediately.