Makes 4 generous servings

Ingredients

• 6 cups organic baby spinach
• ⅓ cup goat feta cheese, crumbled
• 1 cup fresh or frozen raspberries
• 1 cup almonds, roughly chopped
• ¼ cup maple syrup

Directions

1Arrange spinach in bowls, topping each with feta and a sprinkle of berries.

2Heat a cast iron pan on medium heat and lightly toast almonds. Pour in syrup and stir to coat the nuts.

3Remove from heat as the syrup begins to crystallize. Set aside to cool.

Raspberry Vinaigrette

Ingredients

• 2 tsp red onion, finely minced
• 1 tbsp Maison Orphee Dijon
• 4 tbsp raspberry vinegar
• 1 tsp locale raw honey
• ½ cup fresh orange juice
• ½ cup Masion Orphee olive oil
• 1 tbsp fresh snipped mint, optional
• ¼ cup raspberries, mashed
• Sea salt, freshly ground pepper, to taste

Directions

1Mix together onion, Dijon, vinegar, honey and juice. Pour in the oil while whisking. Season to taste.

2Stir in the mint and raspberries.

3Drizzle vinaigrette over salad, top with the toasted almonds and enjoy.