Spinach Salad with Raspberry Vinaigrette

By Foodiewife

Cook's Country

Ingredients

• 2 tablespoons seedless raspberry jam
• 2 1/2 teaspoons red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper
• 3 tablespoons olive oil
• 8 cups baby spinach
• 1 cup fresh raspberries
• 3/4 cup shredded Gouda cheese
• 1/2 cup thinly sliced radishes
• 1/3 cup pistachios , toasted

Preparation

Step 1

1. Whisk jam in medium bowl until smooth. Add vinegar, mustard, 1/8 teaspoon salt, and 1/8 teaspoon pepper, whisking until combined. Slowly whisk in oil until thoroughly incorporated. (Dressing can be refrigerated in airtight container for 4 days.)

2. Toss spinach and dressing in large bowl. Add raspberries, Gouda, radishes, and pistachios and toss to combine. Season with salt and pepper. Serve.