Ingredients:

  • 6 cups (170g) fresh baby spinach, washed and dried
  • 1.5 cups (190g) fresh raspberries
  • 1/2 cup (60g) pecan halves
  • 1/2 small (50g) red onion, very thinly sliced
  • 1/2 cup (75g) goat cheese, crumbled
  • 1/3 cup (73g) extra virgin olive oil
  • 2 tbsp (30g) red wine vinegar
  • 1 tbsp (15g) honey
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (9g) poppy seeds

Instructions:

  1. Place the pecans in a dry skillet over medium heat. Toast for 3–5 minutes, tossing frequently, until fragrant and slightly darkened. Remove immediately to a plate to cool.
  2. In a small jar or mixing bowl, combine the olive oil, red wine vinegar, honey, Dijon mustard, sea salt, black pepper, and poppy seeds. Shake or whisk vigorously until the mixture is fully emulsified.
  3. In a large salad bowl, combine the baby spinach and sliced red onions. Drizzle with approximately two-thirds of the dressing and toss gently with tongs to coat the leaves.
  4. Gently fold in the fresh raspberries, toasted pecans, and crumbled goat cheese. Drizzle the remaining dressing over the top just before serving.