Salad – 5 ounces baby spinach – ¼ medium red onion, very thinly sliced – 4 to 5 ounces goat cheese, crumbled – ½ cup pecan halve – 6 ounces fresh raspberries or see note for additional option – 1 tablespoon thick balsamic vinegar* or balsamic glaze, drizzled over the top – Freshly ground black pepper Vinaigrette – 3 tablespoons extra-virgin olive oil – 1 tablespoon sherry vinegar, red wine vinegar or apple cider vinegar – 1 teaspoon Dijon mustard – ½ teaspoon maple syrup or honey – 1 small clove garlic, pressed or minced – ⅛ teaspoon fine salt, to taste – Several twists of freshly ground black pepper
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