Instructions: In a saucepan over high heat, cook the cherries, shallots, ginger, garlic, wine, and vinegar until one third of the liquid remains, 3 or 4 minutes.

Transfer the mixture to a food processor. With the motor running, slowly add the olive oil until thoroughly blended. Add the pepper and set the dressing aside.

Thoroughly wash and drain the spinach. Set it aside in a stainless steel bowl.

In a medium saute pan over high temperature, heat the olive oil until very hot. Add the red pepper and mushrooms and saute until the mushrooms are tender, about 4 minutes. Add the dressing and bring just to a boil.

Pour the dressing over the spinach and toss well. Divide among 4 salad plates and top with the goat cheese and slices of red onion. Serve immediately.

Serves four.

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