3 c. baby spinach leaves
2 c. bok choy, very coarsely chopped
2 c. kale, coarsely torn
1/2 small red pepper, cut into thin strips
1/4 small red onion, cut into thin strips
1 Tbsp. Dijon mustard
2 Tbsp. cider vinegar
2 cloves of garlic, minced
1 Tbsp. honey
1 tsp. toasted sesame oil
sea salt and freshly ground pepper
5 - 6 Tbsp. extra-virgin olive oil
2 Tbsp. toasted sesame seeds (optional)
1 Tbsp. pine nuts (optional)