Spinach Raspberry Salad with Raspberry Balsamic Vinaigrette

3 cups baby spinach (rinsed)

3 thin slices red onion

1/3 cup of crumbled blue cheese or goat cheese

½ cup fresh raspberries

1/3 cup of toasted walnuts, rough chopped

Dressing

1 small shallot, very finely minced 2 tablespoons seedless red raspberry preserves or jam 1 teaspoon Dijon mustard

½ teaspoon salt 1 teaspoon freshly ground black pepper ¼ cup balsamic vinegar ½ cup plus 2 tablespoons virgin olive oil

Combine all the ingredients for the dressing, except for the oil, in a jar with a tightly fitting lid. Close it and shake vigorously until well combined. Add the oil and close and shake again to combine.

For the salad: Put the spinach and onion in a salad bowl. Combine and toss with the 1/3 cup of the freshly shaken prepared dressing. Reserve remainder for another use later in the refrigerator. Top with raspberries, cheese and toasted nuts.

Serves two to four.

Cook’s note: To toast walnuts, put nuts in a single layer on a sheet pan and bake in a 350-degree oven 8-10 minutes.