Think fresh berries are just for breakfast or dessert? Think again - they make an elegant addition to this salad of baby spinach, pecans, and goat cheese. The raspberry vinaigrette is fruity, tart, and sweet, and perfectly complements the berries.

Servings: 4

Ingredients:

• 2-1/2 tablespoons raspberry vinegar
• 6 tablespoons vegetable oil
• 1/4 cup honey
• 1/2 teaspoon Dijon mustard
• 2 tablespoons finely minced shallots, from one shallot
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
  
  
• 1 (6-7 ounce) bag or carton baby spinach (about 6-7 cups)
  
• 2 cups (1 pint) stemmed and sliced strawberries
• 1 cup (1/2 pint) blueberries
• 1/2 cup pecans, toasted
• 4 ounces goat cheese

Directions:

1. Combine raspberry vinegar, vegetable 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.