Baby Spinach Salad with Red Onions and Honey-Mustard Dressing
Provided by: Curtis Stone
- Whisk the honey, vinegar, Dijon mustard, and chives in a bowl to blend. Slowly add the oil whilst constantly whisking to blend. Season the vinaigrette to taste with salt and pepper.
- Just before serving, toss the spinach leaves and onion in a large bowl with enough vinaigrette to coat. Transfer to plates and serve immediately.