Step 1

Prepare the vinaigrette by whisking together all of the ingredients in a small bowl.

Step 2

Toast the pecan halves in a medium skillet over medium-low heat, stirring often, until they are warm and smell fragrant, about 3 to 4 minutes. Set aside.

Step 3

To assemble the salad, place the spinach and sliced onion in a large serving bowl. Drizzle in all of the dressing, and gently toss until the spinach is lightly coated.

Step 4

Top the salad with the goat cheese, toasted pecans, and raspberries. Sprinkle a few twists of black pepper on top, then drizzle the balsamic vinegar over the top.

Step 5

Serve promptly. Leftovers keep well for a couple of days, covered and refrigerated.