Spinach Salad Peach Balsamic Vinaigrette |Vinegar | Oil - EVOO & Vin

Spinach Salad with Ripe Peach Balsamic Vinaigrette


6 cups fresh baby spinach, washed & dried thoroughly

1 medium red onion, sliced into rings, rings separated

1/2 cup pecans, toasted

1/3 cup goat cheese, crumbled

1/4 cup Galega Extra Virgin Olive Oil

3 Tbsp. Ripe Peach White Balsamic Vinegar

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 Ripe Peach White Balsamic Vinegar.  Slowing pour Galega Extra Virgin 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.


Serves 4