Winter Green Salad with Orange Honey Mustard Vinaigrette

For the dressing

• 4 tablespoons extra virgin olive oil
• 1 medium orange juiced (about 2 tablespoons)
• 1 tablespoon Stone ground mustard
• 1 tablespoon champagne vinegar
• 1 teaspoon orange zest
• 1 teaspoon minced shallot
• 1 teaspoon honey
• Kosher salt and freshly ground black pepper

For the Salad

• 2 cups Fresh Spinach Leaves
• 2 cups chopped romaine lettuce
• 4 white button mushrooms sliced
• 1 medium Fuji apple sliced
• very thinly sliced red onion to taste
• 1 package DeLallo SaladSavors™ Bold Salad Toppings
• Kosher salt and freshly ground black pepper to taste