Shallots, a very mild onion, add punch to the dressing for this dark green salad. Toasted walnuts add crunch.Serves 8
Instructions:1. In a large serving bowl, whisk shallot, vinegar, mustard, salt and pepper until blended. Add oil in a steady stream, whisking to blend well. 2. Add spinach, tomatoes and walnuts; toss to coat. Tip: If you can't find baby spinach, substitute baby romaine or spring greens--regular spinach is too tough for this salad. Recipe from " Debbie Macomber's Cedar Cove Cookbook."