8 cups spinach leaves, washed and stemmed
4 ounces fresh chevre (creamy goat cheese)
1/2 cup pecans, toasted and chopped
1 cup sliced strawberries
1/2 cup dried cranberries
bottled dressing, raspberry or poppy seed
freshly ground black pepper to taste
Dry spinach very well. Arrange leaves
on individual plates or a large platter.
Top with chevre, pecans, strawberries
Drizzle with dressing before serving or
pass the dressing.
Top with freshly ground black pepper
to accentuate the sweetness of the strawberries.