Spinach Salad with Warm Chevre Time: 15 minutes
Fresh spinach - 1 package, enough for 2 the season is starting
1 goat cheese (chevre) 5 - 6 oz (180gr) log
1 oz (30gr) walnut halves
1 tbs Balsamic vinegar
1 tsp Dijon mustard
1/4 cup olive oil - the good stuff
Wash spinach if necessary, tear and put into a large salad bowl. Whisk together vinegar and mustard. Slowly add olive oil, whisking constantly until vinaigrette is thick and creamy. Add about half to the spinach and toss well to coat - tongs work well. Taste, add more dressing as desired. (I use it all) Arrange salad on 2 plates.
We want to use 2/3's of the goat cheese tonight and we want slices at least 1/2" (1.25cm) thick. On that basis cut 6 - 8 slices of goat cheese. Place cheese rounds on a nonstick and/or foil lined baking sheet. Place under the broiler (grill) for 2 - 3 minutes, just until they start to get bubbly. Remove from oven and place half the slices on each salad. Sprinkle with walnuts and serve.
Cooking for Two? Or more?
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