Spinach, Feta & Grape Salad with Maple-Soy Vinaigrette

8 oz. baby spinach leaves
1-1/2 c. halved red grapes
5 oz. crumbled feta
1 c. roughly chopped walnut halves, preferably toasted
1/4 c. maple syrup
2-1/2 T. soy sauce
2 T. red wine vinegar
2 T. balsamic vinegar
1 T. minced shallot
1 T. Dijon mustard
1 c. olive oil
Kosher salt and freshly ground pepper, to taste

For the salad, layer spinach, grapes, feta, and walnuts in a large salad bowl. Set aside and chill.

For the dressing, combine the maple syrup, soy sauce, vinegars, shallot, and mustard in a jar with a tight-fitting lid. Shake well. Add the oil and shake until blended. Season with salt and pepper to taste.

Drizzle the salad with about one-third of the dressing and toss gently to coat. Taste a leaf of spinach and add more dressing if desired, or pass it with the salad.

Makes 4-6 servings.

Adapted from Yankee magazine, Mar./Apr. 2016, p. 56.