Blueberry Spinach Salad with Lemon Poppy Seed Dressing

My garden is full of fresh spinach, ready to pick, and the blueberries are on sale at the market - looks like this is the perfect salad to make.

Recipe Source: Peas and Crayons

Ingredients

For the Salad

4 ounces fresh spinach
1/3 cup (or more) crumbled feta cheese
3/4 cup fresh blueberries
1/3 cup candied walnuts (recipe below)

For the Lemon Poppy Seed Dressing

1/4 cup fresh lemon juice
1 Tablespoon finely minced shallot
2 Tablespoons honey
1/2 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup avocado oil
1/2 Tablespoon poppy seeds

For the candied walnuts

1 cup unsalted chopped walnuts
1 Tablespoon butter
2 tsp. brown sugar
2 Tablespoons honey
Pinch of salt

Instructions

For the dressing:  Blend lemon juice, shallot, honey, mustard, salt and pepper until smooth in food processor or with emulsion blender. Add avocado oil slowly into mixture while blending. Blend until fully incorporated. Stir in poppy seeds. Store in refrigerator.

For the candied walnuts: Melt butter in skillet. Add walnuts, honey, brown sugar and salt. Saute 5 minutes, stirring. Pour onto parchment paper and separate walnuts to cool.

For the salad: Combine washed spinach, feta cheese, blueberries and candied walnuts in large bowl. Add 1/2 of the salad dressing and toss to coat evenly.  Serve right away with extra dressing on the side.