Lluirwood Salad

Ingredients

• 2.5 teaspoons sherry vinegar
• 1 teaspoon fresh lemon juice
• ¾ teaspoon Dijon mustard
• 2 tablespoons minced shallot
• Kosher salt and freshly ground black pepper
• ¼ cup extra-virgin olive oil
• 8 cups packed fresh baby spinach leaves (about 4.5 ounces)
• Kosher salt and freshly ground black pepper
• 1 (4- to {=amount3/v}-ounce) log fresh goat cheese, crumbled
• ⅔ cup candied or spiced pecans or other nuts, chopped or broken into pieces
• ½ cup dried cranberries

Instructions

1. To make the vinaigrette, in a large salad bowl, whisk together the vinegar, lemon juice, mustard, shallot, ½ teaspoon salt, and pepper to taste. Vigorously whisk in the olive oil to blend. Taste and adjust the seasoning with additional salt and pepper, if necessary. Reserve 1½ tablespoons.
2. Add the spinach to the bowl and toss to coat. Add ¼ teaspoon salt, pepper to taste, the goat cheese, most of the nuts, and most of the cranberries; toss to combine. Sprinkle with the remaining nuts and cranberries, drizzle with the reserved 1½ tablespoons vinaigrette, and serve.