Spinach Salad with Fermented Beets and Onion Vinaigrette

Prep Time: 10 minutes

Ingredients:
Spinach
Toasted walnuts
Goat cheese
Pangea Ferments 'Beets'
Thin sliced cucumber

Quick pickled onion vinaigrette
1/4 sweet onion, thin sliced
8oz apple cider vinegar
1 tbs olive oil
1 tbs dijon mustard
1 tbs honey or agave
1/4 tsp garlic powder
1/4 tsp pepper
1/8 tsp salt
 
Directions:
Toast walnuts and toss together your preferred helping of the rest, along with 1-2oz of the fermented beets.  Note too that these 16oz jars are packed with diced beets and needn't require any extra chopping.  

Dressing: 
Blend or whisk together wet and dry ingredients.  We like to place all ingredients into a lidded ball glass and just give it a good shake.
Thin slice and add to dressing about 1/4 bulb of sweet onion (about 100 grams).
Super easy and oh, so tasty!

Side note: If you've some kraut brine on hand, grind dried mustard seeds and cover in brine for up to a week and you've now a raw fermented mustard in your fridge. 1 tbs of ground seed to 2 tbs brine, left in a small sealed jar will get you there.