4 tsp. Black Cherry Balsamic Vinegar
1 Tbs. Dijon mustard (Amora)
1 Tbs. Garlic Olive Oil
1 Tbs. Picual or other robust EVOO
Peruvian Pink salt and ground pepper
8 ounces baby spinach
1/2 c. thinly sliced red onion
1/2 c. dried cherries
1/4 c. raw pine nuts , toasted
In a large bowl, whisk together vinegar, mustard, and oils until combined and thickened; season with salt and pepper.
Add spinach, onion, and cherries; toss to combine. Serve immediately, top with pine nuts.