Spinach and Raspberry Salad with Gorgonzola
Dry toast the pine nuts in a frying pan until golden brown. Remove from the pan and let cool.
Rinse the spinach, trim and spin dry. Arrange on serving plates.
Set 1/2 the raspberries aside for garnish and mash the remaining finely with a fork. Stir in the vinegar, lemon juice, 1-2 tablespoons water, honey and oil. Season with salt and pepper.
Sprinkle the Gorgonzola over the spinach and drizzle with the raspberry dressing. Serve garnished with the reserved raspberries and toasted pine nuts.