Spinach Salad with Roasted Tomatoes and Goat Cheese

6 Cups of Baby Spinach

1 Pint of Grape Tomatoes

2 T Olive Oil

2 – 4 Ounces of Goat Cheese

3 T of Balsamic Glaze

Juice of Half of a Lemon

2 T Olive Oil

Preheat oven to 400 degrees.

Place tomatoes on a baking sheet and drizzle with 2 Tablespoons of olive oil and add salt and pepper to taste. Roast the tomatoes for 15 – 20 minutes or until the skin starts to brown and blister.

While the tomatoes are roast combine olive oil and lemon juice – again add salt and pepper to taste.

Crumble goat cheese and set aside.

Toss the spinach with the lemon and oil just to coat. Crumble the goat cheese over the top and then toss on the hot tomatoes. Drizzle with balsamic and serve.

The hot tomatoes make the goat cheese warm and gooey.

Makes 2-4 servings