SPINACH AND GOAT CHEESE SALAD WITH WARM BALSAMIC VINAIGRETTE

Warm Balsamic Vinaigrette:
1/3-cup balsamic vinegar
1 tablespoon Dijon mustard
1-tablespoon honey
½ teaspoon poppy seeds
2/3-cup extra virgin olive oil

Salad:

2 pounds fresh spinach, torn and stems discarded

2 red bell peppers, roasted (I will show you how), seeded, cut into strips

4 ounces goat cheese, crumbled (1 cup)

1 red onion, halved and thinly sliced

Warm Vinaigrette:  Combine vinegar, mustard, honey, and poppy seeds in small saucepan.  Whisk in oil.  Bring to boil over medium heat.  Remove from heat.

Arrange spinach on plates and drizzle with dressing.  Top with red pepper strips, goat cheese and red onion. 

Serves 8.