GOAT CHEESE SALAD

SALAD – fresh spinach – 1/2 cup dried cranberries – 2.5 oz goat cheese MARINATED SHALLOTS – 1/2 cup thinly sliced shallot (about 1 medium-sized shallot) – 4 tbsp red wine vinegar – drizzle of avocado oil – 1/4 tsp salt – 1/8 tsp pepper – 1/2 tsp sugar – 3 tbsp water

ROASTED PEPITAS – 1/2 cup raw pepitas – 1/4 tsp avocado oil – sprinkle of salt DRESSING – 1/3 cup red wine vinegar – 2/3 cup avocado oil – 2 tsp garlic powder – 1 tsp salt – 1/2 tsp pepper – 1 tbsp honey

Place sliced shallots in a small bowl. Add vinegar, water, salt, pepper, sugar and a drizzle of oil. Stir and set aside.

Place dried cranberries in a small bowl. Pour hot water (just enough to cover) over the cranberries and let stand for about 5 minutes. Drain water.

Spread pepitas on a parchment-lined baking sheet and add a small drizzle of oil (just enough to coat) and a sprinkle of salt. Place in a 325F oven for 7-10 minutes until fragrant.

In a jar, combine vinegar, oil, salt pepper, honey and garlic powder by shaking vigorously (with the lid on of course!)

Add spinach to a large bowl. Add desired amount of dressing and toss. Top with cranberries, pepitas, shallots and goat cheese crumbles.

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