1. Wash and dry spinach. Remove stems. Tear leaves into bite-sized pieces.
2. In a large bowl, add spinach and dried cranberries if using. Sprinkle cheese on top.
3. In a jar, add oil, vinegar, honey, and salt. Cover tightly with lid. Shake well.
4. Just before serving, drizzle dressing over salad. Toss to coat spinach leaves.

Chef’s Notes

If no one is allergic, chop and add ½ cup nuts (walnuts, pecans, cashews) or seeds (pumpkin, sunflower) to salad before tossing.

Make double the dressing. Keep in an airtight container in the refrigerator, up to 1 week. Use on other salads or to flavor sandwiches.