Spinach Salad with Corn Bread Croutons

• 5 ounces baby spinach
• 1/2 cup sliced red onion
• 1 1/2 cups Peppered Corn Bread Croutons
• 2 tablespoons cider vinegar
• 1 1/2 teaspoons minced shallot
• 2 teaspoons Dijon mustard
• 1/2 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons honey
• Pinch of ground cloves
• 1/4 cup canola oil
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon flat-leaf parsley
• 1 teaspoon thyme leaves
• Salt and freshly ground pepper

1. In a bowl, toss the spinach, onion and Peppered Corn Bread Croutons.
2. In a blender, puree the vinegar, shallot, mustard, lemon zest and juice, honey and cloves.
3. With the machine on, slowly blend in the canola and olive oils.
4. Add the parsley and thyme; pulse until chopped.
5. Season the dressing with salt and pepper and toss with the salad.
6. Season with salt and pepper and serve.

baby spinach, red onion, bread croutons, cider vinegar, shallot, mustard, lemon zest, lemon juice, honey, ground cloves, canola oil, extravirgin olive oil, flatleaf parsley, thyme, salt

Taken from www.foodandwine.com/recipes/spinach-salad-corn-bread-croutons (may not work)