Spinach Salad with Tangy Red Wine Vinaigrette is loaded with texture and tang! Raw baby spinach paired with pecans, blue cheese, shallots, and sweet dates, then tossed with a tangy, red wine vinegar, and mustard dressing. It's ready in just 10 minutes - serve it as a side, lunch, or light dinner.
Whisk together all ingredients except for the oil; then, while whisking, drizzle in the oil until combined. Alternatively, add all the ingredients to a jar and shake really well until emulsified. Be sure to taste test for salt levels.
In a large bowl, toss together spinach, dates, blue cheese, pecan, shallot slices. Then toss with dressing, starting with only about half and adjusting as needed. Serve immediately.
Notes
If serving later, store the dressing in an air-tight container in the refrigerator and toss it with salad immediately before serving. Olive oil will solidify when cold, so let come to room temperature (5-10 mins) before tossing.
The dressing recipe makes about 1 cup; I suggest adding dressing to taste, not all at one time.
*Check blue cheese for vegetarian and/or gluten-free if needed.