Harvest Salad

Harvest Salad

1 bunch spinach, rinsed and torn into bite−size pieces
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
2 tomatoes, chopped
1 avocado − peeled, pitted and diced
1/2 red onion, thinly sliced
2 tablespoons red raspberry jam (with seeds)
2 tablespoons red wine vinegar
1/3 cup walnut oil
freshly ground black pepper to taste
salt to taste
In a large bowl, toss together the spinach, cranberries, blue cheese,
tomatoes, avocado and red onion. Set aside.
In a small bowl, whisk together jam, vinegar, walnut oil, pepper and salt.
Taste, and adjust amounts to suit your liking. Pour over the salad and toss
to coat.