Spinach-Fennel Salad With Goat Cheese Toast

• 3/4 cup (3 ounces) goat cheese (at room temperature)
• 1 tablespoon fat-free milk
• 10 (1/4-inch-thick) slices French baguette (about 4 ounces)
• 8 cups torn spinach
• 2 cups thinly sliced fennel bulb (about
• 2 small bulbs)
• 2 cups sliced mushrooms
• 1/4 cup cider vinegar
• 3 tablespoons orange juice
• 1 teaspoon olive oil
• 1 teaspoon sugar
• 1/2 teaspoon salt

1. Combine goat cheese and milk; stir well. Spread evenly over bread slices. Place bread on a baking sheet; broil 2 minutes or until toasted.
2. Combine spinach, fennel, and mushrooms in a large bowl. Combine vinegar and remaining 4 ingredients; stir well. Pour over salad; toss gently to coat. Place 2 cups salad on each of five plates; top each with 2 bread slices.

goat cheese, milk, torn spinach, fennel bulb, mushrooms, cider vinegar, orange juice, olive oil, sugar, salt

Taken from www.myrecipes.com/recipe/spinach-fennel-salad-with-goat-cheese-toast (may not work)