6 cups Baby Spinach
Tarragon vinaigrette (ingredients below)
Quick Pickled Vidalia Onions
Fresh goat cheese
1 tablespoon Dijon mustard
2 teaspoons minced shallot
1 teaspoon honey
1 tablespoon hot water
1 teaspoon salt
½ teaspoon freshly ground black pepper
1/3 cup red wine vinegar
1 tablespoon fresh tarragon, chopped
2/3 cup olive oil
To make the vinaigrette, whisk together Dijon, shallot, honey, water, salt, pepper, vinegar and tarragon in a large bowl. Whisking constantly, slowly drizzle in olive oil. Taste and adjust seasoning as necessary.
Toss the spinach with just enough tarragon vinaigrette to lightly coat the leaves. Serve garnished with pickled Vidalia onions, goat cheese and pecans.
Courtesy of Vidalia Onion Committee