Top spinach with goat cheese crumbles and raspberries with toasted almonds and a home made vinaigrette dressing.
6 C. baby spinach 1/2 C. goat cheese, crumbled 1 pt. fresh raspberries 1/4 C. sliced almonds 2 C. olive oil 2 cloves garlic, minced 2/3 C. raspberry vinegar 1 tsp. dry mustard 1 Tbs. shallots, finely chopped Salt and pepper to taste
Combine spinach, goat cheese, raspberries and almonds in a large bowl. In a cruet, combine olive oil, garlic, raspberry vinegar, dry mustard, shallots and salt and pepper and shake well. Pour dressing over salad and toss just before serving.