Spring Salad

This spinach salad is one that our family loves. The first time I ate a salad like this was directly after the tornado in 2012 when a friend brought us dinner as we could not fix supper as power was out and nothing was right Perhaps you all would like to make this elegant salad for your family or group this holiday season.

Servings: 4

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.