Spinach and Sorrel Chopped Salad with Pecans and Goat Cheese

Ingredients

• 2 large handfuls baby spinach, washed and dried
• 1 large handful young sorrel leaves, washed and dried
• 1/4 cup toasted pecans
• 2 slices goat cheese, crumbled
• 1 T white wine vinegar
• 1/2 tsp. Dijon vinegar
• 1/2 tsp. honey
• 2 T olive oil
• Pinch salt

Directions

1. Roughly cut the spinach and sorrel, then gather them in a large mixing bowl.
2. Pour the vinegar into a small bowl, then whisk in the mustard and honey. Add the olive oil while whisking the whole time, until the dressing comes together.
3. Set a dry frying pan over high heat and add the pecans. Toast them for 2-3 minutes, just until they are barely beginning to color.
4. Pour the dressing over the spinach and sorrel, and toss to coat.
5. Divide the salad onto plates, then scatter the pecans and goat cheese on top.