Beet Green and Apple Salad

Can you tell we have a surplus of beet greens in the garden right now?  We also have a lot of spinach, and the lettuce is starting to come along nicely.  This salad should be made right before sitting down to eat, that way the apples stay fresh and the dressing doesn't cause things to wilt.  

Printable Recipe Click Here!

Salad:
3 cups small beet greens, carefully washed, stems removed
1 cup spinach greens, ""
1 cup baby greens, ""
2 apples, cored and diced (skins on)
1/4 cup slivered almonds
Tear greens into salad bowl, top with apples and almonds

Dressing:
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon prepared mustard (dijon or yellow)
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
(this dressing had me at the nutmeg)
Immediately before serving, whisk dressing and pour over salad.