Spinach Salad with Goat Cheese and Walnuts
Round out this meal of spinach, toasted walnuts and goat cheese with a protein like chicken to make this dish an easy weeknight dinner.
Prep time:
Serving size: 4
Calories per serving: 255
Ingredients:
Serving size: 4
Calories per serving: 255
8 cups baby spinach leaves, stems trimmed, washed, and dried
1/2 cup whole or chopped toasted walnuts
1/3 cup crumbled goat cheese
3 tablespoons quality walnut oils, (see cook's note)
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
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.
Cook’s Note
If your walnut oil is very strong, use half walnut oil and extra-virgin olive oil.
Serve immediately topped with goat cheese and walnuts.
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.
Cook’s Note
If your walnut oil is very strong, use half walnut oil and extra-virgin olive oil.
Serve immediately topped with goat cheese and walnuts.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
