Honey Mustard Mushroom Spinach Salad
2 tbsp. apple cider vinegar
1 1/2 tbsp. olive oil
1 tbsp. honey mustard vinegar (Annies)
1 or 2 tsp. honey
1/2 tsp smoked paprika

Roasted Veggies:
1/2 lb. crimini mushrooms
1/2 medium onion, chopped

Salad Base:

1/4 cup (or less) walnuts, toasted in oven for 7-10 minutes
2 medjool dates, chopped
3 mini heirloom tomatoes or 1 small heirloom tomato, sliced attractively and sprinkled with salt

Heat oven to 425 F and prepare baking sheet.

Combine dressing ingredients and whisk until completely emulsified. Clean and de-stem your mushrooms and chop your onion. Place mushroom caps and chopped onion on your baking sheet and drizzle HALF of your dressing on them, combining thoroughly. Roast for 20-25 minutes. If you like, towards the end of the roasting you can move them over to make space to toast the walnuts or toast the walnuts on the stove or in a separate pan.

Clean and dry your spinach. Place in a medium to large serving bowl. When mushrooms are soft and delicious, shake them onto the spinach (including juices) and fold them in. Heat the remaining dressing in the microwave for 30 seconds or so. If you want you can put your dates in the dressing as it helps them separate. (Date pieces like to clump together). Pour the hot dressing on the spinach and mushrooms, sprinkle with date pieces, walnuts and tomato pieces.

Serve and enjoy!