New Englandish Dinner Salad with Maple Vinaigrette, for one....without any bulk

Ingredients

• 2 tablespoons grapeseed oil (or EVOO)
  
• 2 teaspoons quality dijon mustard (vinegar, mustard seed, horseradish, white wine, salt, pepper)
  
• 1 tablespoon aged quality basalmic vinegar
  
• 2 teaspoons grade A maple syrup
  
• squeeze of fresh lemon, Meyer if possible
  
• pinch of sea salt, to taste
  
• 10 ounces dried, washed tender spinach or other tender green
  
• handful of fresh, interesting tender greens
  
• 2 ounces diced roast turkey (leftover from a roast)
  
• 1.5 ounces toasted walnuts or roasted chestnuts
  
• 1 hard boiled organic egg, cut into eighths
  
• ¹/₂ avocado, peeled and diced
  
• 1.5 ounces premium dried cranberries
  
• 1.5 ounces crumpled Vermont goat cheese (or Maytag blue cheese)
  
• 1 thin slice of red onion, in circle rings
  
• 3 sprigs fresh thyme, broken into small pieces, stems removed