Step 1

Whisk jam in medium bowl until smooth.

Step 2

Add vinegar, mustard, salt, and pepper, whisking until combined.

Step 3

Whisking constantly, slowly drizzle in oil until emulsified.

Step 4

Vinaigrette can be refrigerated for up to 3 days; whisk to recombine before using.)

Step 5

Toss spinach and dressing in large bowl.

Step 6

Add raspberries, Gouda, radishes, and pistachios and toss to combine. Season with salt and pepper to taste.

Step 7

Serve.