In a small saucepan, bring vinegar and sugar to a boil over medium heat. When the mixture starts to bubble, add ½ cup fresh cherries and reduce heat to low. Simmer until the mixture has thickened and reached a syrupy stage, stirring frequently, for about 6–8 minutes. Remove from heat and set aside to cool.
Divide baby spinach equally onto 4 plates. Top with dollops of goat cheese and a scattering of thinly sliced red onion.
Drizzle the salads with the cherry balsamic reduction then with extra virgin olive oil. Serve immediately and enjoy!
One Last Thing
Sprinkle toasted pecans on this salad for a nice added crunch.