Spinach And Celery Leaf Salad With Grainy Mustard Vinaigrette

• 2 tablespoons minced shallot (about 1/2 large shallot)
• 1/8 teaspoon salt
• 2 tablespoons sherry vinegar
• 2 teaspoons grainy Dijon mustard*
• 1/4 cup extra-virgin olive oil
• 4 cups baby spinach leaves
• 2 cups arugula leaves
• 1 cup loosely packed celery leaves
• 1 semitart apple, such as Braeburn, diced (about 2 cups)
• 4 ounces Gorgonzola cheese, crumbled

1. Combine first 3 ingredients in a small bowl, and let stand at least 10 minutes to soften. Whisk in mustard and olive oil.
2. Combine spinach, arugula, and celery leaves in a large bowl. Add apple and cheese. Dress salad with vinegar mixture, toss, and serve immediately.
3. *For testing purposes, we used Grey Poupon brand Country Dijon Mustard.

shallot, salt, sherry vinegar, extravirgin olive oil, baby spinach, arugula, celery, apple, gorgonzola cheese

Taken from www.myrecipes.com/recipe/spinach-celery-leaf-salad-with-grainy-mustard-vinaigrette (may not work)