Baby Spinach Salad With Goat Cheese Recipe

• 2 x garlic cloves peeled, and pressed or possibly coarsely minced
• 1/3 c. extra-virgin extra virgin olive oil
• 2 Tbsp. balsamic vinegar
• 1 Tbsp. red wine vinegar
• 5 1/2 tsp Dijon mustard
• 5 1/2 tsp dark brown sugar - (firmly packed)
• 1/2 tsp freshly-grnd black pepper
• 1/4 tsp vanilla
• 1/2 tsp salt - (about)
• 6 quart baby spinach leaves - (1 1/4 lbs) rinsed, crisped
• 1 c. crumbled chevre (goat) cheese - (4 ounce)

1. In a food processor or possibly blender, whirl garlic, extra virgin olive oil, balsamic vinegar, red wine vinegar, mustard, brown sugar, pepper, and vanilla till smooth.
2. Add in 1/2 tsp.
3. salt, and whirl just till blended.
4. Pour into a wide bowl.
5. Add in spinach to bowl and sprinkle with cheese; mix gently to coat with dressing.
6. Season to taste with more salt.
7. This recipe yields 10 to 12 servings.
8. Comments: The fragrant dressing for this salad comes from Justin Petersen of Portland.
9. Make it (step 1) up to 1 day ahead; cover and chill.
10. Also rinse spinach, wrap in towels, enclose in a plastic bag, and chill.

garlic, extravirgin extra virgin olive oil, balsamic vinegar, red wine vinegar, mustard, brown sugar, black pepper, vanilla, salt, baby spinach

Taken from cookeatshare.com/recipes/baby-spinach-salad-with-goat-cheese-73001 (may not work)