Begin by washing and drying the spinach.

Juice the 2 lemons, discard the seeds and pulp and pour the juice in a mason jar.  Add the honey, mustard, pepper, and salt.

Drizzle in the 1/2 cup of olive oil and stir to combine.

Store in a jar with lid. Keep in the refrigerator until ready to serve.

To assemble the salad:

Pile a bed of greens onto a plate or shallow bowl.  I’m using spinach.

Top with the carrots, beets, and feta (or goat) cheese.  You can even sprinkle on some onion or a handful of nuts if you want a crunch.