Sweet, nutty and savory ... this salad is packed with flavor and a great addition to your holiday meal.
Combine the spinach, dried cranberries, toasted pistachios and cut tomatoes together in a serving bowl.
For the dressing, in a separate bowl, combine the vinegar, shallot, lemon juice, Dijon mustard, honey and salt and pepper, slowly whisk in the olive oil until emulsified (or combine all dressing ingredients in a jar and shake).
Toss the dressing with the salad and serve.
The vinaigrette will last one week in the refrigerator.