8 cups baby spinach leaves, stems trimmed, washed, and dried
1/2 cup whole or chopped toasted walnuts
1/3 cup crumbled goat cheese
3 tablespoons quality walnut oil, (see Cook's Note)
1 tablespoon red wine vinegar
1 tablespoon minced shallot or red onion
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
Freshly ground black pepper
If your walnut oil is very strong, use half walnut oil and extra-virgin olive oil.
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