Spring Berry Spinach Salad

A refreshing salad to kick off Spring and into Summer. Austrian Rose is an excellent pairing due to it's acidity that will balance the oiliness of the dressing.  With notable fruitiness (berries) and some floral notes that wont over power, this wine complements this recipe to a "T". 

Serves 3-4 but can easily be doubled

Ingredients for salad:

• 1 - 5 ounce container cleaned baby spinach
• 1 - 6 ounce container blackberries , rinsed
• 1 - 6 ounce container raspberries, rinsed
• 1 pint strawberries, rinsed and sliced
• 1/2 cup toasted pecans
• 1/4 cup toasted sunflower seeds
• 3 ounces blue cheese, crumbled. ( goat cheese crumbles work as well)

Ingredients for dressing:

• 2 teaspoons dijon mustard
• 2 teaspoons mixed berry preserves or blackberry preserves
• 1/3 cup balsamic vinegar
• 1/3 cup extra virgin olive oil

Directions:

1. Very gently mix the salad ingredients on a serving platter or bowl.
2. In a small mixing bowl ,whisk the mustard, berry preserves, and balsamic vinegar. Slowly whisk in the olive oil. Salt and pepper to taste. Drizzle desired dressing over salad.
3. You can turn this salad a lunch or dinner entrée by adding grilled chicken or shrimp. It also makes a wonderful addition to any brunch menu.

This recipe has been contributed by Nanette Berning-Pate, Culinary Professional