|6 Cups||Babe Spinach, fresh, washed & dried thoroughly|
|1 Medium||Red Onion, sliced into rings, rings separated|
|1/2 Cup||Pecans, toasted|
|1/3 Cup||Goat Cheese, crumbled|
|1/4 Cup||Italian Biancollila Ultra-Premium Extra Virgin Olive Oil|
|3 TBSP||Peach White Balsamic Vinegar|
|Dash||Fresh Ground Black Pepper|
Place spinach in large serving bowl (or four separate salad bowls). Top with red onion rings, toasted pecans, and crumbled goat cheese.
In a separate mixing bowl or large measuring cup, add Peach White Balsamic Vinegar. Slowing pour Italian Biancollila Ultra-Premium Extra Virgin Olive Oil into Balsamic Vinegar, whisking while pouring to emulsify.
Drizzle vinaigrette over spinach, red onion, pecans, and goat cheese. Lightly toss to distribute the vinaigrette. Top with ground black pepper, if preferred.