Spinach Salad with Goat Cheese and Walnuts
Baby spinach, toasted walnuts and crumbled goat cheese tossed with a basic vinaigrette — this might sound like a simple salad, but my family cannot stop raving about its elegant results.
Prep time:
Cook time:
Serves: 4
Calories per serving: 255
Ingredients:
Cook time:
Serves: 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
Directions:
In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
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.
Notes:
If your walnut oil is very strong, use half walnut oil and extra-virgin olive oil.
Source: foodnetwork.com
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.
Notes:
If your walnut oil is very strong, use half walnut oil and extra-virgin olive oil.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.