Boil the eggs in a small sauce pan with water for 7-8 minutes. Let the eggs cool and then peel and slice. Dice the apples and set aside. Slice the mushrooms. In a large salad bowl, place the spinach, apples, cranberries, mushrooms, sliced egg and crumbled cheese. For the dressing, whip together the dressing ingredients with a hand blender or in a food processor until emulsified and smooth. Serve over the prepared salad or on the side as desired. Dressing will stay good in the fridge for a couple weeks.