Dressing
1 shallot, diced
1 Tbsp Dijon mustard
1 Tbsp sweet white miso
1/4 cup rice wine vinegar
3 Tbsp maple syrup or agave nectar

Salad
1 or 2 bags (5 oz each) spinach
Dash of sea salt
1/2 cup cheery tomatoes, quartered or halved
1 bulb fennel, thinly sliced
1/4 cup walnuts
1/4 cup dried cranberries (optional)

To make the dressing: Purée the shallot, mustard, miso, vinegar and sweetener in a blender or combine in a container and shake well.

To make the salad: Wash the spinach and use a salad spinner to spin it dry. Place it in a large bowl and sprinkle with the salt. Add the tomatoes, fennel, and walnuts and toss with the dressing. Sprinkle with the cranberries, if using.