1 bunch baby beets2 teaspoons white vinegar1 pound baby spinach1 small red onion, peeled, sliced and caramelized2 tablespoons chopped fresh mint3 ounces goat cheese, crumbled½ cup toasted hazelnutsVinaigrette:

½ cup extra virgin olive oil¼ cup balsamic vinegar4 to 5 dried plums, snipped1 teaspoon coarse Dijon mustardFreshly ground pepper to tasteCombine all vinaigrette ingredients with whisk; set aside.Rinse and scrub baby beets. Trim each end; place in small saucepan with water to cover. Add white vinegar. Bring to boil over high heat. Reduce to simmer and cook until tender, about 25 to 30 minutes. Drain and cool.Place spinach in large bowl with onions and mint. Cut beets into quarters and add to salad. Top with goat cheese and hazelnuts. Drizzle salad with desired amount of vinaigrette; toss and serve immediately.Makes 4 servings.