New Englandish Dinner Salad With Maple Vinaigrette, For One....Without Any Bulk

• 2 tablespoons grapeseed oil (or EVOO)
• 2 teaspoons quality dijon mustard (vinegar, mustard seed, horseradish, white wine, salt, pepper)
• 1 tablespoon aged quality basalmic vinegar
• 2 teaspoons grade A maple syrup
• squeeze of fresh lemon, Meyer if possible
• pinch of sea salt, to taste
• 10 ounces dried, washed tender spinach or other tender green
• handful of fresh, interesting tender greens
• 2 ounces diced roast turkey (leftover from a roast)
• 1.5 ounces toasted walnuts or roasted chestnuts
• 1 hard boiled organic egg, cut into eighths
• 1/2 avocado, peeled and diced
• 1.5 ounces premium dried cranberries
• 1.5 ounces crumpled Vermont goat cheese (or Maytag blue cheese)
• 1 thin slice of red onion, in circle rings
• 3 sprigs fresh thyme, broken into small pieces, stems removed

1. For the dressing, whisk the mustard into the oil to form an emulsion. Whisk in the vinegar and maple syrup next. Taste and add salt, if needed. Finish with a squeeze of fresh lemon.
2. Assemble a bed of the spinach greens. Add any interesting tender greens on top. Distribute the turkey across the greens, Toast/roast the nuts in a pan and add them to the plate. Layer the egg and avocado next, followed by the cranberries and crumble cheese. Form a crown of the onions on top and finish with the thyme sprigs broken up into very small units.
3. Pour the dressing over the salad so it coats the spinach leaves but does not drown them. Serve with a slice of crusty artisan bread.

grapeseed oil, vinegar, basalmic vinegar, maple syrup, lemon, salt, other tender green, handful of fresh, turkey, walnuts, egg, avocado, cranberries, goat cheese, thin slice, thyme

Taken from food52.com/recipes/11825-new-englandish-dinner-salad-with-maple-vinaigrette-for-one-without-any-bulk (may not work)