Spinach and Walnut Salad with Thyme Vinaigrette
1 (9-ounce) bag spinach or baby spinach leaves, washed and dried
2 oranges, segmented
1/2 cup walnuts, toasted
1 1/2 tablespoons apple cider vinegar
1/2 to 1 teaspoon sugar
1 tablespoon fresh chopped thyme leaves
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Instructions:
To prepare the salad:  Put the spinach in a salad bowl and arrange the orange segments and walnuts decoratively on top.
To prepare the vinaigrette:  In a small clean bowl, using a wire whisk, mix the vinegar, sugar and thyme. Drizzle in the oil, whisking constantly. Season with salt and pepper, to taste.
Drizzle the thyme vinaigrette over the salad and serve.
