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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By melissa_mazzone...
on May 10, 2010
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this was great as an appetizer and just refreshing!! loved it!
By EyeofNewt555
Georgia
on May 04, 2010
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I haven't made this recipe, but it looks delicious. I plan on making it as a starter for a Mother's Day dinner. Does anyone know what kind of bread would go well with it? Also, has anyone used feta instead of goat cheese or used strawberries?
By denise.joost_90...
Houston, TX
on November 27, 2007
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The other reviews are absolutely correct ... walnut oil shouldn't be excluded or substituted and dried cranberries are a must! My father-in-law doesn't eat anything green (salads, vegetables, nothing and he ate his entire salad because he loved the dressing so much and my husband can't stop raving about the dressing either! And it is so simple to make - what could be better?
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