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Source: Stop and Smell the Rosemary

Spinach & Goat Cheese Salad, Vinaigrette
You'll enjoy the Warm Balsamic Vinaigrette.
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Serves: 6-8
Prep Time: 10 minutes
Cook Time: 5 minutes
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1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon poppy seeds
2/3 cup extra virgin olive oil
2 pounds fresh spinach, torn and coarse stems discarded
2 red bell peppers, roasted, seeded, and cut into strips
4 ounces goat cheese, crumbled (1 cup)
1 red onion, halved and thinly sliced

Warm Balsamic Vinaigrette: Combine vinegar, mustard, honey, and poppy seeds in a small saucepan. Whisk in oil. Bring to a boil over medium-low heat. Remove from heat.

Arrange spinach on individual plates and drizzle with vinaigrette. Top with red pepper strips, goat cheese, and red onion.

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