For the Dressing
- 2-1/2 tablespoons raspberry vinegar
- 6 tablespoons vegetable oil
- 1/4 cup honey
- 1/2 teaspoon Dijon mustard
- 2 tablespoons finely minced shallots, from one shallot
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
For the Salad
- 1 (6-7 ounce) bag or carton baby spinach (about 6-7 cups)
- 2 cups (1 pint) stemmed and sliced strawberries
- 1 cup (1/2 pint) blueberries
- 1/2 cup pecans, toasted
- 4 ounces goat cheese
- Combine raspberry vinegar, vegetable oil, honey, Dijon mustard, shallots, salt and pepper in a small sealable container and shake vigorously to blend (be sure honey doesn't stick to bottom). Alternatively, combine vinegar, honey, mustard, shallots, salt and pepper in a medium bowl. Whisking constantly, slowly drizzle in oil until emulsified.
- In a large bowl, combine baby spinach, strawberries, blueberries and pecans. Add the dressing little by little and toss until greens are well-coated (you may have a bit left over but you'll use most of it). Taste and adjust seasoning with salt and pepper. Sprinkle crumbled goat cheese over top and serve.
Mmm this looks really tasty! Fresh and healthy!
ReplyDeleteperfect for spring
DeleteThis looks really fresh and healthy. Right up my alley!
ReplyDeleteyes very healthy and always a big hit at family get togethers \thanks for stopping by and leaving a comment
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