Warm Walnut Spinach Salad

1/2 cup chopped red onion

2 cups sliced mushrooms

2 tablespoons Drizzle Extra Virgin Olive Oil 

1/2 teaspoon sea salt

2 tablespoon honey

2 tablespoons mustard

1/4 cup Drizzle Roasted Walnut Oil

2 qts. (5 oz.) loosely packed baby spinach leaves

1/4 cup coarsely chopped roasted walnuts

Sauté onion and mushrooms in olive oil in a large frying pan over medium-high heat until softened

and starting to brown, about 4 minutes. Remove from heat. Add salt, honey, and mustard to warm

pan, whisking to combine. Slowly whisk in Drizzle Roasted Walnut Oil. Set aside.

Put spinach in a large bowl. Pour dressing on top and toss gently. Sprinkle with walnuts.