Ingredients:

  • 3 tbsp seedless raspberry jam
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 6 oz baby spinach, washed and dried
  • 1 cup fresh raspberries
  • 4 oz goat cheese, crumbled
  • 1/2 cup walnuts, toasted
  • 1/4 cup red onion, thinly sliced into half-moons

Instructions:

  1. Combine the raspberry jam, red wine vinegar, Dijon mustard, salt and pepper in a jar.
  2. Slowly drizzle in the olive oil while whisking vigorously or shaking the jar until the dressing is thick and glossy.
  3. In a large bowl, toss the baby spinach and red onion until the onion is evenly distributed.
  4. Toast the walnuts in a dry pan over medium heat for 3 to 5 minutes, shaking the pan often until they smell nutty and look golden.
  5. Gently fold in the fresh raspberries and toasted walnuts.
  6. Just before serving, drizzle the dressing over the greens and toss lightly to coat.
  7. Top with the crumbled goat cheese last and serve immediately.