Spinach Salad with Oranges and Warm Goat Cheese

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

Yield:
4 (first-course) servings
Level:
Easy

Ingredients
  • 3 small Navel oranges
  • 6 ounces fresh mild goat cheese (preferably in log form)
  • 1/3 cup pecans (1 1/2 ounces), finely chopped
  • 1 teaspoon whole-grain mustard
  • 1 teaspoon white-wine vinegar
  • 1/2 teaspoon kosher salt
  • Pinch sugar
  • 2 tablespoons extra-virgin olive oil
  • 1 pound spinach, trimmed
  • 1 small red onion, sliced into thin rings
Directions

Preheat oven to 350 degrees F.

Cut peel and white pith from oranges with a sharp small knife. Working over a sieve set over a bowl, cut orange sections free from membranes, letting sections drop into sieve. Cut goat cheese into fourths and gently form into a disk. Dip into pecans all over each disk to coat. Bake on a small baking sheet in middle of oven until heated through, about 5 minutes.

Measure out 1 tablespoon orange juice from bowl and whisk together with mustard, vinegar, salt, and sugar in a large bowl. Add oil and whisk until blended. Add spinach, onion, and orange sections to dressing and toss well. Season with pepper. Divide among 4 salad plates and carefully transfer 1 goat-cheese disk to each salad.


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