Spinach Salad with Blueberries and Goat Cheese

-Salad-

1/4 red onion sliced  + 1/2 cup boiling water + pinch of salt
1/2 long English cucumber, seeded and sliced
1 cup slivered almonds + 1 TBS butter + pinch of salt
1 cup blueberries
2/3 cup goat cheese, crumbled
2 TBS sesame seeds
6 cups spinach leaves, torn into bite-sized pieces

-Dressing-

1/4 olive oil
1/4 cup apple cider vinegar
1/2 TBS honey
1/2 tsp dijon mustard
salt and pepper to taste

~To make the onions taste milder, combine them with the boiling water, and salt in a bowl. Let sit for 30 minutes, then drain.~

~For the salad, you want the almonds to be toasted. To do this, put them in a pan over medium heat, add the butter and salt. Cook for about 5 minutes, string often.~

To make the salad itself, just combine all of the salad makings in a large bowl, and toss until everything is throughly combined.

To make the dressing, put all of the dressing ingredients in a container with a tight lid, and shake until it is one liquid. If it is not combining well, add a little bit more mustard. The mustard acts as an emulsifier. This means that the mustard brings the oil and vinegar molecules together, and bonds them. This way, they won't separate.

Serve the dressing on the side, so that the salad doesn't get soggy.