Name: Spinach-Fennel Salad With Goat Cheese Toast
Yield: 5 servings
Ingredients: ¾ cup (3 ounces) goat cheese (at room temperature); 1 tablespoon fat-free milk; 10 (1/4-inch-thick) slices French baguette (about 4 ounces); 8 cups torn spinach; 2 cups thinly sliced fennel bulb (about; 2 small bulbs); 2 cups sliced mushrooms; ¼ cup cider vinegar; 3 tablespoons orange juice; 1 teaspoon olive oil; 1 teaspoon sugar; ½ teaspoon salt

Combine spinach, fennel, and mushrooms in a large bowl. Combine vinegar and remaining 4 ingredients; stir well. Pour over salad; toss gently to coat. Place 2 cups salad on each of five plates; top each with 2 bread slices.

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Spinach-Fennel Salad With Goat Cheese Toast

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