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Ingredients
- 1 Tablespoon dijon mustard
- 2 Tablespoons balsamic vinegar
- 5 Tablespoons extra virgin olive oil
- 3/4 Cups dried cranberries
- 8 to 10 Ounces baby spinach
- 4 Ounces fresh goat cheese
Preparation
Step 1
In a small bowl whisk together mustard and vinegar, season with salt and pepper whisking constantly add oil in a slow steady stream until emulsified. Place cranberries and spinach in a serving bowl, spinkel with cheese, gently toss the vinaigrette to combine.
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