Baby Spinach Salad with Berries, Pecans & Goat Cheese in Raspberry Vinaigrette

Ingredients

• Raspberry Vinegar

  The Silver Palate

  2 tbsp or 29g

• Avocado oil

  4 tbsp or 56g

• Honey

  2 tbsp or 42g

• Dijon mustard

  Grey poupon

  ½ tsp or 3g

• Shallots

  Raw

  2 tbsp chopped or 20g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Spinach

  Raw

  1 package (10 oz) or 284g

• Strawberries

  Raw

  2 cup, sliced or 332g

• Blueberries

  Raw

  1 cup or 148g

• Pecans

  Nuts

  ½ cup, chopped or 55g

• Goat cheese

  Soft type

  4 oz or 113g

Directions

1. Combine raspberry vinegar, 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.
2. 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.
3. Recipe by: Jennifer Segal (source: https://www.onceuponachef.com/recipes/baby-spinach-with-fresh-berries-pecans-goat-cheese-in-raspberry-vinaigrette.html)

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