Balsamic, Beet, And Berry Salad

• Vinaigrette*:
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 teaspoon finely chopped fresh rosemary
• Salad:
• 2 cups spinach
• 1/4 cup strawberries
• 1/4 cup blueberries and blackberries
• 1/2 cup thinly sliced raw beets
• 3/4 ounce crumbled goat cheese
• 1 1/2 tablespoons chopped toasted walnuts

1. To prepare vinaigrette, combine first 6 ingredients in a small bowl, stirring well with a whisk. Reserve 1 tablespoon vinaigrette. Refrigerate remaining vinaigrette in an airtight container for up to 1 week.
2. To prepare salad, combine spinach, fruit, and beets on a plate; sprinkle with cheese and walnuts. Add 1 tablespoon vinaigrette; toss well.
3. Top Tips for Tossing Sprinkle Lightly: Crumbly cheeses (100 calories per ounce), chopped nuts (50 calories per tablespoon), bacon (25 calories per slice), and dried fruits (25 calories per tablespoon) are tasty but calorie-dense. Add these at the end. Plate It: Serve your salad on a plate to keep all those tasty (and heavy) toppings from collecting in the bottom, as they might in a bowl. Dress with Less: A little of our dressing goes a long way. Start with 1 tablespoon; toss well. If the greens still seem dry, add more 1 teaspoon at a time.
4. *Dressing serves

vinaigrette, olive oil, balsamic vinegar, honey, kosher salt, pepper, fresh rosemary, salad, spinach, strawberries, blueberries, beets, goat cheese, walnuts

Taken from www.myrecipes.com/recipe/balsamic-beet-berry-salad (may not work)