Spinach Salad with Goat Cheese and Walnuts

Total Time:
15 min
Prep:
10 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Dressing:
  • 1 tablespoon red wine vinegar
  • 1 tablespoon minced shallot or red onion
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 tablespoons quality walnut oil, (see Cook's Note)
  • Salad:
  • 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.

Copyright 2003 Television Food Network, G.P. All rights reserved

Cook's Note: If your walnut oil is very strong, use half walnut oil and extra-virgin olive oil.


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    This recipe is featured in:

    Fall Produce Guide