Spinach Salad with Goat Cheese and Walnuts
It doesn’t take much to turn a few cups of baby spinach into a great salad. In this case, just a sprinkle of toasted walnuts and crumbled goat cheese — and a bit of our simple red wine-Dijon vinaigrette.
Serving size: 4
Calories per serving: 255
1 tablespoon red wine vinegar
1 tablespoon minced shallot or red onions
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons quality walnut oils, (see Cook's Note)
8 cups baby spinach leaves, stems trimmed, washed, and dried
1/2 cup whole or chopped toasted walnuts
1/3 cup crumbled goat cheese
Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
Serve immediately topped with goat cheese and walnuts.
If your walnut oil is very strong, use half walnut oil and extra-virgin olive oil.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.