Spinach Salad with Goat Cheese and Walnuts
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 226 calorie
- Total Fat
- 21 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 5 milligrams
- Sodium
- 297 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 3 grams
- Protein
- 5 grams
- Sugar
- 1 grams
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
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.
Cook’s Note
If your walnut oil is very strong, use half walnut oil and extra-virgin olive oil.