Our last meal prepared in Charlottesville, VA!
1/2 shallot, finely chopped
2 tablespoons pomegranate vinegar
2 tablespoons extra virgin olive oil
1/2 pound baby spinach
1 cup strawberries, thinly sliced
1/3 cup sliced almonds (You can use what ever type of nuts you have, I have substituted with walnuts before)
2 ounces fresh goat cheese, crumbled (I used Chavrie this time)
In a large bowl, whisk together shallot and vinegar. While whisking constantly, drizzle in oil to make a vinaigrette. Add spinach, strawberries, almonds and goat cheese and gently toss to combine. Serve immediately.