Adapted from Betty Fussell. The original recipe
uses beet greens; however, since I could not find any beets with fresh green tops, I used baby spinach instead. I also reduced the amount of dressing, simply drizzling the salad with a bit of avocado oil and fruit vinegar.
I used Trader Joe's Orange Muscat Champagne Vinegar, which has some nice tang and fruit flavors; use your favorite fruit vinegar (raspberry vinegar would be nice). I happened to have some avocado oil on hand; you can simply use olive oil.