Spinach-Fennel Salad With Goat Cheese Toast

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Oxmoor House


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3/4 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

1/4 cup cider vinegar

3 tablespoons orange juice

1 teaspoon olive oil

1 teaspoon sugar

1/2 teaspoon salt

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