Hot & Cold Tomato & Spinach Salad

½

cup extra virgin olive oil

⅓

cup balsamic vinegar

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

5 cloves garlic, finely chopped

Sea salt and freshly ground pepper

3 tomatoes, chopped

5 basil leaves, chopped

2 cups spinach

4 slices rye bread

Butter

½

cup goat cheese

Heat oven to 350 degrees.

In a large bowl, whisk together oil, balsamic vinegar, red wine vinegar, Dijon mustard, garlic, salt and pepper. Stir in tomatoes and basil; set aside. Divide spinach among four salad plates.

For croutons: Lightly butter both sides of bread, toast in skillet until golden brown on each side. Top each piece with about 2 tablespoons goat cheese. Arrange on baking sheet and heat in oven for 5 minutes or until cheese melts. Place warm croutons on spinach leaves. With a slotted spoon remove tomatoes and basil from marinade and place on croutons; drizzle vinaigrette over all.

Serves four.