Ingredients
1/2 c extra virgin olive oil
1/4 c raspberry vinegar
2 Tbsp dijon mustard
1 tsp sugar
1/2 tsp salt
10 oz fresh spinach, torn
4 oz. blue cheese, crumbled
1 c blueberries,washed and dried
1/2 c pecans, toasted and chopped
Preparation
In a jar, combine oil, vinegar, mustard, sugar and salt, shake well. In a large salad bowl, toss spinach with half of cheese, half of blueberries and half of pecans. Add enough dressing to coat and toss gently (I usually use 1/2 of the dressing). Garnish salad with remaining cheese, berries and pecans.
