Spinach Salad with Warm Goat Cheese and Raspberry Vinaigrette
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INGREDIENTS 1 bunch fresh, small spinach leaves RASPBERRY VINAIGRETTE 2 tablespoons raspberry vinegar 4 teaspoons red raspberry jam or red currant jelly Pinch of salt 1/4 cup canola or vegetable oil TOASTED BAGUETTE 4 slices of a baguette, cut 1/4-inch thick Extra-virgin olive oil 3-1/2 to 4-ounce package (cylinder) soft goat cheese Stem the spinach leaves; rinse and drain well. RASPBERRY VINAIGRETTE - Pour the raspberry vinegar into a small bowl. Add the jam (or jelly) and a pinch of salt. Using a wire whisk, whisk until well-blended. Gradually whisk in the oil. TOASTED BAGUETTE - Cut 4 slices, about 1/4-inch thick, from a baguette. Place them on a baking sheet and brush with olive oil. Toast the bread lightly under the oven broiler. Turn the slices over and repeat. Remove the bread from the baking sheet and cool. TO TOAST THE GOAT CHEESE - Using a sharp knife, slice the goat cheese into 4 equal portions. Place on a baking sheet, about 4 to 6 inches under the oven-broiler. Toast the goat cheese until golden brown and heated throughout, about 2 minutes. Using a metal spatula, remove the goat cheese from the baking sheet and place on top of the toasted baguette slices. Place the spinach leaves in a large salad bowl. Toss with the Raspberry Vinaigrette. TO SERVE - Divide the salad among 4 salad plates. Garnish each salad with the warm goat cheese on toast. Makes 4 servings