Ingredients
2 tablespoons seedless raspberry jam
2 ½ teaspoons red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
3 tablespoons olive oil
8 cups baby spinach
1 cup fresh raspberries
¾ cup shredded Gouda cheese
½ cup thinly sliced radishes
⅓ cup pistachio, toasted
Directions
1
Whisk jam in medium bowl until smooth. Add vinegar, mustard, 1/8 teaspoon salt, and 1/8 teaspoon pepper, whisking until combined. Slowly whisk in oil until thoroughly incorporated. (Dressing can be refrigerated in airtight container for 4 days.)
2
Toss spinach and dressing in large bowl. Add raspberries, Gouda, radishes, and pistachios and toss to combine. Season with salt and pepper. Serve.