1 teaspoon fresh or frozen ginger, grated
1 tablespoon honey
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoon apple cider vinegar
1/4 cup olive oil
4 cups/large handfuls baby spinach
1 cup crisp red apple, like Honeycrisp or Braeburn, cored and thinly sliced
1 cup (about 1 medium) red bell pepper, seeded and chopped small
1/2 cup walnuts
Make vinaigrette by combining ginger, honey, vinegar, salt and black pepper.
Mix well, add olive oil and whisk (or place all ingredients in an air-tight jar and shake vigorously) until thoroughly combined.
Toss spinach with half of the vinaigrette.
Portion greens on four plates and add apples, red pepper and walnuts.
Lightly drizzle vinaigrette on top of assembled salads.