Source: dLife

Spinach tossed with tangy goat cheese and crunchy pecans.

Servings

1 tbsp balsamic vinegar
3 tbsp olive oil
1 tsp packed light brown sugar
2 tbsp fresh lemon juice
0.25 tsp kosher salt
5 cup fresh baby spinach
0.33 cup chopped pecans
2 oz goat cheese (1/2 cup)

1 Whisk together vinegar, oil, brown sugar, lemon juice, and salt.
2 Drizzle mixture over spinach and gently toss.
3 Coarsely chop pecans and goat cheese and scatter around salad.

Honey-cured bacon or ham would taste great in this salad.