✤2½ tsp sherry vinegar
✤1 tsp lemon juice
✤1 tsp (5g) Dijon mustard
✤2 tbsp (~20g) minced shallot
✤ salt & pepper to taste
✤2-4 tbsp olive oil
✤4½ oz baby spinach leaves
✤4 oz fresh goat cheese, crumbled
✤2/3 cup (~90g) candied pecans
✤1/2 cup (80g) dried cranberries
❖In a large salad bowl, whisk together the vinegar, lemon juice, mustard, shallot, 1/2 tsp salt & pepper to taste. Vigorously whisk in the olive oil to blend, starting with 2 tbsp and adding more if desired. Taste and adjust seasoning.
❖Add remaining ingredients and toss together to coat. Add more salt & pepper as necessary.
