Make the salad dressing by whisking together half the lemon juice, Dijon mustard, honey, olive oil, a pinch of salt, and a pinch of ground black pepper until emulsified.
Toss the baby spinach and dried cranberries with the salad dressing until evenly coated. Set it aside while slicing the apples. The dressing will help soften the spinach a bit while you’re preparing the apples.
First, core the apples. Slice them into thin slices, and then cut each slice into three relatively equal pieces. Add lemon juice to slow down the browning.
Add the apples and chopped toasted walnuts to the salad and gently toss.
Plate the salad and top with little pieces of soft goat cheese and fresh lemon zest.
