Slice the tomato in smaller pieces, the goat cheese in slices and the shallot in rings. Let the shallots marinate in some vinegar and salt.
Toast the walnuts until brown in a baking pan.
Making the Dressing
Add the dressing ingredients to a bowl, and use a whisk to mix the dressing. Taste the dressing and season with salt, pepper or some additional honey.
Plating
Add the washed and dried spinach leaves to the plate. Top with slices of goat cheese, tomato, microgreens, fermented cabbage and walnuts. Take the shallots out of the vinegar, and add those to the salad as well.
Serve the salad with the dressing and a good slice of sourdough bread!