1/2 cup vegetable oil
1/4 cup raspberry vinegar (I used pomegranate as I had some in the fridge)
2 teas dijon mustard
1 teas sugar
1/2 teas salt
1 package (10 ounces_ fresh spinach
1 pack (4 oz) feta or blue cheese, crumbled
1 cup fresh blueberries
1/2 cup chopped pecans, toasted (I used sliced honey roasted almonds)
In a jar with tight-fitting lid, combine first five ingredients and shake well. In a large salad bowl, toss the spinach, cheese, blueberries and nuts. Add dressing and toss gently right before serving. Yields 6-8 servings.
Chocolate Castles 