Baby Spinach with Berries, Goat Cheese and Pecans in Strawberry Vinaigrette

  • For the Dressing:
  • 3 Tbsp. Strawberry (or Pomegranate) Balsamic
  • 6 Tbsp. Extra Virgin Olive Oil (or try Basil Infused EVOO)
  • 1/4 c. Honey
  • 1/2 tsp. Dijon Mustard
  • 2 Tbsp. finely minced Shallot
  • 1/4 tsp. Salt
  • 1/8 tsp. Pepper
  • For the Salad:
  • 1 bag (6-7 oz.) baby spinach
  • 2 c. (1 pint) stemmed and sliced strawberries
  • 1 c. blueberries
  • 1/2 c. pecans, chopped and toasted (unless you're lazy like me and don't toast them)
  • 4 oz. goat cheese, crumbled

Combine all the ingredients for the dressing, except for the oil, in a medium bowl and whisk well.  Slowly add in the oil, whisking constantly, until smooth and emulsified.

In a large bowl, toss together the spinach, strawberries, blueberries, and pecans.  Add the dressing a little at a time, tossing to coat.  Top with the goat cheese and serve immediately.

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil