I like to make my dressing first. Put the vinegar, honey, dry mustard, lemon juice, poppy seeds, salt, and pepper into a mason jar. Put the lid on and give it a good shake to start dissolving the honey. Take the top off and add the oil. Shake again. Taste to make sure that the balance is right. Sometimes I need to add a little more vinegar and salt and pepper.

In a big bowl, add mixed greens, spinach leaves, and thinly sliced green onions. Keep it in the fridge until right before you are ready to eat.

I had everything ready to go ahead of time, and tossed it right before I served it. I was going to use glazed almonds, but changed my mind and used toasted pecans at the last minute. I was afraid that the salad would be more like dessert than dinner.

Throw everything together in the salad bowl. Drizzle with dressing, reserving some for the chicken. I marinated some chicken in olive oil, lemon juice, a few cloves of garlic that I smashed, some fresh thyme, salt and pepper, for maybe 2 hours? My husband grilled it and I put slices over the top of the salad. Drizzle some dressing over the chicken too.