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
Instructions
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.
Originally Submitted
6/6/2011
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