Spinach Salad

12 to16 oz fresh baby spinach
1/3 cup thinly sliced shallots, rings separated
1/3 cup toasted slivered almonds (or chopped, if that’s what you have)
1/3 cup crumbled feta cheese (goat cheese or parmesan also work well)
½ cup orange sections (about 1 whole orange or orange sections

½ cup sunflower oil (grape seed or corn oil will also work)
3 Tbsp red wine vinegar
3 Tbsp sour cream
¾ tsp coarse salt
1/4 tsp dry mustard
1 Tbsp sugar
1 Tbsp chopped parsely
2 cloves garlic, finely chopped
coarse ground black pepper

Mix all dressing ingredients except oil together in a small sealable container.  Shake or whisk until thoroughly blended.  Add oil and shake or whish until emulsified.

Use dressing to lightly coat spinach and toss.  You may have dressing left over.  Add shallots, almonds, cheese and orange sections and lightly toss again.  Serve immediately after dressing.