This is a good over chicken, fish, pork, tofu, tempeh, grains, cooked vegetables, eggs, and, even, a beet salad, a bok choi salad, or a root vegetable salad. You can use other greens here, though I would stay away from the tougher greens such as curly kale that I think are better cooked. Go with your choice of herbs, and do add some, they really add that extra something to the dressing.
2 c or so washed, chopped, (stemmed) spinach
1 c extra virgin olive oil; or sunflower or safflower oil
1/2 c red wine or white wine vinegar
1 clove garlic, chopped
3 T chopped fresh herb
1/3 c grated Parmesan cheese; or Romano or Asiago cheese
salt and pepper, to taste
1. Whizz all ingredients in a blender or food processor to desired consistency. A blender will make a smoother mixture than a food processor. Taste for seasonings.