From: Executive Chef Misha Levin, Bareburger. Yield: 1 serving.

Walnut Apple Ginger Salad
6 oz. spinach
¼  apple, sliced
1 oz. walnuts, crumbled
2 oz. honey lemon ginger dressing (recipe follows)
1 oz. goat cheese, crumbled
2 pieces thick-cut bacon, cooked and cubed

Honey Lemon Ginger Dressing (yields 3 cups):
1 shallot, peeled and chopped
1/8 lb. fresh ginger, peeled and chopped
½ cup lemon juice, fresh
½ tsp. sea salt
½ Tbsp. black pepper, ground
½ cup honey
¼ cup stone-ground mustard
2 cloves fresh garlic peeled and chopped
¼ cup champagne vinegar
2 cups grape seed oil

For dressing: Combine shallots, ginger, lemon juice, sea salt, black pepper, honey, stone ground mustard, garlic and champagne vinegar into a blender. Blend on medium. Gradually add grape seed oil to emulsify.

For salad: Toss all ingredients into a bowl, add salad dressing and serve.