Salad - Spinach and Strawberry Salad

1/2 shallot, minced (1 T)
2 T raspberry vinegar
1/4 cup evoo
6 ounces baby spinach leaves
5 fresh strawberries
1/3 cup sliced almonds
2 ounces goat cheese

Combine shallot and vinegar in small bowl. Slowly add evoo while whisking. Place vinaigrette in the fridge until ready to serve

Roughly chop or tear spinach into large julienne strips. Place in large bowl. Prep remaining components: slice berries into thin round slices (( halve them); toast almonds by spreading on a cookie sheet and placing in 375 F oven for 5 mins. Crumble cheese into med chunks.

When ready to serve, add berries, almonds, cheese to greens and lightly mix. Add dressing slowly - you may not want to add all the dressing. Gently mix and serve. Serves 4.