Spinach Salad with Peach Balsamic Vinaigrette

6 c. fresh baby spinach, washed and dried thoroughly
1 medium red onion, sliced into rings, rings separated
1/2 c. pecans, toasted
1/3 c. goat cheese, crumbled
1/4 c. Extra Virgin Olive Oil
3 Tbsp. Peach White Balsamic
Dash of ground black pepper, optional


Place spinach in large serving bowl (or four separate salad bowls). Top with red onion rings, toasted pecans, and crumbled goat cheese. In a separate mixing bowl or large measuring cup, add Peach Balsamic Vinegar. Slowing pour olive oil into balsamic vinegar, whisking while pouring to emulsify.
Drizzle vinaigrette over spinach, red onion, pecans, and goat cheese. Lightly toss to distribute the vinaigrette. Top with ground black pepper, if preferred.

Note: Other fruity Balsamic Vinegars, such as Blueberry, Strawberry, Lemon White, etc., may be substituted for the Peach White Balsamic Vinegar, and will taste just as delicious by complementing the slightly bitter flavor of the spinach.

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