Harvest Salad

1 tablespoon butter
3/4 C. almonds, blanched and slivered
16oz. baby spinach
1 C. dried cranberries
1/2 C. crumbled goat cheese
2 T. toasted sesame seeds
1 T. poppy seeds
1/2 C. sugar
2 T. red onion, minced
1/4 tsp. paprika
1/4 C. white wine vinegar
1/4 C. cider vinegar
1/2 C. vegetable oil

In medium saucepan, melt butter. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

In a large bowl, combine the spinach with the toasted almonds and cranberries. Add goat cheese.

Dressing:
Whisk together sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil.

Toss spinach mixture with dressing, and serve immediately.

{LDM}