Spinach Goat Cheese Salad with Raspberry Vinaigrette

2 Servings | 5-minute Prep Time | 5-minute Cook Time

5 oz. Baby Spinach

3 oz. Goat Cheese

½ c. Walnuts, roughly chopped

¼ c. Dried Cranberries

For the Dressing:

6 oz. Fresh Raspberries

1 Tbsp. Fresh Lemon Juice

2 Tbsp. Balsamic Vinegar

6 Tbsp. Olive Oil

½ Tbsp. Dijon Mustard

1 Tbsp. Honey

Salt

Pepper

For the Dressing:

Using a blender, combine everything except the olive oil together until smooth.

Slowly drizzle in the olive oil while the blender is on low to emulsify.

Strain through fine mesh sieve to remove raspberry seeds.

Season to taste.

To Prepare the Salad:

Toast the walnuts in a pan over medium-high heat until fragrant, about 2-3 minutes.

Top the spinach with goat cheese crumbles, toasted walnuts, and dried cranberries, then drizzle with raspberry vinaigrette.

Serve immediately.

Fleur & Venture