Ingredients 2 large shallots, finely chopped 1/4 cup balsamic vinegar 1 tablespoon Dijon mustard 1 teaspoon kosher salt 3/4 teaspoon black pepper 2/3 cup extra virgin olive oil 2 1/2 pounds spinach, coarse stems removed 1 cup dried cranberries 1 cup pecans, toasted Directions Stir shallots together with vinegar, mustard, salt, and pepper. Whisk in oil until emulsified. Toss spinach with dressing and sprinkle with cranberries and pecans. Provided by: Ian Knauer  Source: Huffingtonpost