2 ounces sorrel leaves, stemmed
2 cups spinach leaves
1/4 cup pine nuts
1 tablespoon apple cider vinegar
1 teaspoon honey
1/2 teaspoon Dijon mustard
2 tablespoons olive oil
salt and pepper, to taste
Chop spinach and sorrel coarsely and place in a salad bowl.
Whisk honey and mustard into vinegar. Add olive oil, whisking constantly, until dressing is well combined.
Toast pine nuts in a frying pan, until starting to brown. Toss spinach and sorrel with dressing. Arrange on salad plates and sprinkle pine nuts over all.