Spring Spinach Salad

• 1/4 cup white balsamic vinegar
• 1 teaspoon honey
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh tarragon, chopped
• 1 tablespoon fresh chives, chopped
• 1 garlic clove, minced
• 1 small shallot, minced
• 1/4 cup olive oil
• 8 cups fresh Baby Spinach
• 1 cup fresh raspberry
• 2 medium oranges, peeled and sectioned
• 1 red bell pepper, sliced
• 1 medium carrot, sliced thin
• 1/4 cup sunflower seeds, toasted

1. Combine vinegar, honey, herbs, garlic and shallot. Slowly whisk in oil to emulsify. In a large bowl, toss spinach with 2 T. vinegarette, add more to taste. Toss with remaining ingredients and serve.
2. If you are using raw sunflower seeds, simply spread them on a cookie sheet, and toast at 350 for 4 minutes until fragrant. Let cool before adding to salad.

white balsamic vinegar, honey, fresh parsley, fresh dill, fresh tarragon, fresh chives, garlic, shallot, olive oil, spinach, fresh raspberry, oranges, red bell pepper, carrot, sunflower seeds

Taken from www.food.com/recipe/spring-spinach-salad-297286 (may not work)