Spinach Salad with Goat Cheese and Walnuts

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Dressing:

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

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