Spinach and Blackberry Salad

• Blackberry Balsamic Vinaigrette: Whisk together olive oil, balsamic vinegar, blackberry preserves, shallot, mustard, salt and pepper. Set aside.

Spinach Salad:

• In pot of simmering water, cook eggs for 12 minutes. Place under cold running water until eggs are cool enough to handle. Peel and slice into 1/4-inch-thick slices; set aside.
• In large bowl, toss spinach with vinaigrette. Gently stir in blackberries and eggs; divide among four plates. Garnish with goat cheese and slivered almonds.