Spinach and Kale Salad With Shallot and Mustard Vinaigrette

Shallot and Mustard Vinaigrette

1 shallot, minced

2 tablespoons white wine vinegar

2 heaping teaspoons Dijon mustard

¼ teaspoon salt

½ teaspoon coarsely ground black pepper

1 cup extra-virgin olive oil, more to taste

Mix all the ingredients together and whisk vigorously or blend. Can be kept in  fridge for one week.

Spinach and Kale Salad with Feta Cheese

1 bunch of red Russian kale

1 bag of spinach, washed and rough chopped

1 cippolini onion, sliced thin

6 oz feta cheese, diced

Remove stem from kale and rough chop then toss together with chopped spinach and sliced cippolini onion. 

Drizzle salad dressing into bowl of ingredients and then lightly toss. 

Add feta to the salad and serve.