Spinach Salad w/Roast Chicken, Cherries & the Goat.....

This is our alltime fav salad and our harbinger of warmer weather meals. I was inspired to make this little gem by a restaurant I visited in NOVA (northern VA) a few years ago. Although, the name escapes me now. :)

OMG-- did I just pull a RR, EVOO w/the NOVA? LOL! Stop! Snap! Slap me now! Oh well.......moving on.....

This is so easy to pull together and instead of roasting your own chicken, you could pick up a roast chicken/breast from the store.
Bella's Spinach Salad w/Roast Chicken, Cherries & the Goat
Serves 2

Two large handfuls of baby spinach
One roast chicken breast, meat picked apart for salad
Handful of dried cherries, chopped
Handful of pecan pieces, toasted
2 oz of The Goat (goat cheese ;) )

In 2 large salad bowls, place equal amts of spinach, chicken, cherries, pecan & goat. Toss w/BG Vinaigrette (recipe below):

Balsamic, Garlic Vinaigrette
The traditional measurements for vinaigrette are 3 parts oil to 1 part vinegar. But, I like more punch :) I make this well ahead of time and let set up in the fridge. I've also lightly sauteed the garlic in the oil to take away the raw edge and infuse the oil w/garlicky flavour!

2 parts oil ( I did 1/4 cup)
1 part balsamic vinegar (1/8 cup)
1 large clove garlic, pressed
1/2 - 1 tspn dijon mustard
1/2 - 1 tspn brown sugar
salt & pepper to taste