Spinach Salad With Sun-Dried Tomato Dressing - cooking recipe

Ingredients

Dressing
1/3 cup oil, sun dried tomato oil drained from a jar of oil packed sundried tomatoes (or 1/3 cup extra virgin olive oil)
1/3 cup red wine vinegar
1/4 cup honey
1 teaspoon Dijon mustard
Salad
8 cups Baby Spinach, washed and trimmed
1 tablespoon sesame seeds, toasted
1/3 cup dried cranberries
1/3 cup sun-dried tomato packed in oil, julienned (optional)

Preparation

Whisk together the sun dried tomato oil, red wine vinegar, honey and Dijon mustard.
For a thicker dressing, you can add an oil packed or reconstituted sun dried tomato, and process in a blender or food processor.
Put the baby spinach in a salad bowl, and toss with just enough of the dressing to lightly coat the spinach.
Sprinkle the sesame seeds, dried cranberries, and sun dried tomatoes, if using, over the top, and serve.
Alternatively, you can arrange the spinach on serving plates, drizzle with the dressing, then add the toppings to each plate. That way the cranberries and sun dried tomatoes won't sink to the bottom of the bowl, and makes a prettier presentation for a dinner party.