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Spring Spinach Salad

14 cup white balsamic vinegar
1 teaspoon honey
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh chives, chopped
1 garlic clove, minced
1 small shallot, minced
14 cup olive oil
8 cups fresh Baby Spinach
1 cup fresh raspberry
2 medium oranges, peeled and sectioned
1 red bell pepper, sliced
1 medium carrot, sliced thin
14 cup sunflower seeds, toasted


Combine vinegar, honey, herbs, garlic and shallot. Slowly whisk in oil to emulsify. In a large bowl, toss spinach with 2 T. vinegarette, add more to taste. Toss with remaining ingredients and serve. If you are using raw sunflower seeds, simply spread them on a cookie sheet, and toast at 350 for 4 minutes until fragrant. Let cool before adding to salad.

Source: www.food.com