Spinach Goat Cheese Salad

# What You'll Need:

01 - 5 oz baby spinach leaves, washed and dried

02 - 3.5 oz goat cheese, crumbled

03 - 0.5 cup dried cranberries

04 - 0.75 cup candied pecans, roughly chopped

05 - 3 tablespoons extra-virgin olive oil

06 - 1.5 tablespoons balsamic vinegar

07 - 1 teaspoon Dijon mustard

08 - 1 teaspoon honey

09 - Salt and freshly ground black pepper to taste

01 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Set aside.

02 - In a large salad bowl, add spinach leaves and drizzle with half of the vinaigrette. Toss gently to coat evenly.

03 - Add crumbled goat cheese, dried cranberries, and candied pecans to the spinach mixture.

04 - Drizzle remaining vinaigrette over the salad and toss lightly to combine all ingredients.

05 - Transfer to serving plates immediately and garnish with additional pecans or cranberries if desired.

01 -

It comes together in under twenty minutes but tastes like you spent an hour on presentation.
The balance of creamy, sweet, tangy, and crunchy hits every craving at once.
It works as a light main or a starter that makes any meal feel a little more special.

02 -

Always dress the spinach first before adding the toppings, otherwise the goat cheese can clump and the pecans lose their texture.
If you make the vinaigrette ahead, give it a quick whisk before using since the oil and vinegar will separate as it sits.
Don't overdress the salad, you can always add more but you can't take it back once it's soggy.

03 -

Taste your vinaigrette before dressing the salad and adjust the honey or vinegar to suit your preference.
For extra flavor, toast plain pecans with a little butter and brown sugar if you can't find candied ones.
Let the goat cheese sit at room temperature for ten minutes before crumbling, it will break apart more easily and taste creamier.