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Ingredients One per line	6 c baby spinach 1 1/2 c sliced mushrooms 1/2 c chopped candied walnuts 1 c goat cheese, crumbled 1 small shallot 1 small garlic clove 4 T dijon mustard 7 T apple cider vinegar 4 T maple syrup 1/3 c olive oil 1/4 tsp salt 1/8 tsp pepper
Directions One per line	For dressing: first puree the shallot and the garlic in blender. Add dijon, vinegar, syrup, olive oil, salt and pepper, and blend well. Chop spinach, and clean mushrooms and trim off ends. Chop mushrooms thinly sliced. Toast the walnuts with a little brown sugar and salt. Heat the viniagrette over loat heat until dressing warms up. Add goat cheese to salad. Pour warm dressing over salad and eat immediately. Can add apples, raspberries, strawberries if desired.
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