Spinach Salad with Chevre, Dates and Nuts

Total time: 15 minutes
   You can use any nuts you like for this.  I shelled some hazelnuts and walnuts from our trees.  If you have dates left, they will keep a long time (months) and make great snacks, or a quick dessert with a bit of cheese!  I normally keep a basket of mixed nuts and dried fruits on the counter for nibbling during the winter,

 Ingredients:

• 3oz (90gr) fresh spinach
• 3oz (90gr) aged goat cheese (chevre) either a slice from a large log or a whole small one
• 10 - 12 dates
• 2oz (60gr) walnut halves or hazelnuts, almonds, any mix
• bread, optional  I bought artisan rolls at the bakery
• Balsamic Vinaigrette:
• 2 tsp Balsamic vinegar
• 1/2 tsp Dijon-style mustard
• 2 tbs good olive oil

 Instructions:

• Wash spinach if necessary, and tear large leaves. 
• In a medium bowl whisk together vinegar and mustard. 
• Slowly add olive oil, whisking constantly until vinaigrette is thick and creamy. 
• Add the spinach to the vinaigrette and toss well to coat.  
• Arrange salad on 2 plates. 
• Slice goat cheese in rounds or wedges. 
• Arrange the goat cheese, dates and nuts around the salad.  Serve, with bread if using.